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Sesame Tuna Bowl with Avocado, Cucumber and Wilted Greens

Preparation time: 

Poke bowls have taken the world by storm. Here’s our version, without the carbs — fresh, zingy and filling.


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Toss the cucumber slices in a good pinch of salt. Add to a serving bowl with the avocado.
    2. In a heavy based frying pan, over a medium to high heat, flash fry the tuna steak on both sides for 1-2 minutes on each side (depending on how thick it is, and how rare you like it).
    3. In a shallow dish, coat the tuna on all sides with toasted sesame seeds. While it rests, get on with the wilted greens.
    4. Melt a knob of butter in a pan, add greens, cover, and wilt for 2 minutes, until tender. Add to the serving bowl with the cucumber, avocado and top with the sesame tuna.
    5. Drizzle with lime and chilli dressing, season with salt and pepper, and enjoy!

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