Fresh tuna poke with cucumber, radishes and black sesame

Ingredients

For 1 serving

• Brown rice70 g
• Fresh tuna120 g
• Cucumber80 g
• Radishes50 g
• Carrots50 g
• Tamari10 ml
• Sesame oil5 g
• Ginger3 g
• Sesame seeds5 g
• Lime juiceto taste

Contains: soy, fish, sesame

In season: May – September

Method

1. Rinse the brown rice, add it to a pan of boiling water and cook over medium heat for 35–40 minutes, until the grains are tender but still have some bite; drain and spread it on a plate to cool.
2. Meanwhile trim any dark parts or sinew from the tuna and cut it into cubes of about 1.5 cm; use previously frozen tuna, which is safe to eat raw.
3. Peel the ginger and grate it finely, then mix it in a bowl with the tamari and sesame oil; add the tuna, toss well and leave it to absorb the flavours in the fridge while you prepare the vegetables.
4. Wash the cucumber and radishes, trim the radishes and slice them very thinly along with the cucumber; peel the carrot and cut it into julienne.
5. Put the cold rice in the bowl, add the tuna with its dressing and the vegetables, then finish with the sesame seeds and a few drops of lime juice.