Tuna poke with peach, rocket and brown rice

Ingredients

For 1 serving

• Brown rice65 g
• Fresh tuna120 g
• Peach1
• Arugula30 g
• Red onion20 g
• Avocado40 g
• Soy sauce10 ml
• Extra virgin olive oil5 g
• Sesame seeds4 g
• Lime juiceto taste

Contains: gluten, soy, fish, sesame,

In season: June – 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 tender but firm; drain and spread it on a plate to cool.
2. Meanwhile trim any dark parts from the tuna and cut it into cubes of about 1.5 cm; use previously frozen tuna, which is safe to eat raw. Dress it with the soy sauce, oil and a few drops of lime juice and keep it in the fridge.
3. Wash the peach, remove the stone and dice it; peel and dice the avocado; slice the red onion very thinly; wash and dry the rocket.
4. Assemble the bowl with the rocket at the bottom, then the rice, tuna, peach, avocado and onion, and finish with the sesame seeds.