Poke with Tuna, Avocado, Cucumber, Spring Onion & Furikake
There is a great recipe for Poke on the SBS website (Tuna Poke Bowl), but rather than using the boiled rice, use 2 - 3 CORN THINS slices per person. So much more delicious with CORN THINS slices than boiled rice.
To make the Tuna Poke combine soy sauce, lime juice, ginger, garlic, chilli flakes and 1 tsp sesame oil in a bowl and whisk to combine. Add tuna and sliced spring onion, and stir to coat. Season with salt and pepper.
Top each CORN THINS slices with cucumber, avocado and tuna mixture. Serve scattered with remaining shredded spring onion, sesame seeds and extra chilli flakes.
10 - 12 CORN THINS slices
80 ml (⅓ cup) soy sauce
60 ml (¼ cup) lime juice
1½ tsp ginger, finely grated
1 small garlic clove, crushed
½ tsp dried chilli flakes, plus extra, to serve
1 tsp sesame oil
500 g sashimi-grade tuna, cut into 1.5 cm pieces
3 spring onions, 2 thinly sliced, 1 shredded
2 Lebanese cucumbers, cut into wedges
1 avocado, flesh scooped, cut into wedges
1 tbsp toasted white sesame seeds
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.