Tuna, wasabi and soy poke bowl

You'll only need one word to describe this dish: delicious. Try it and you'll see why.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Tuna, wasabi and soy poke bowl
  • 1/4 cup soy sauce
  • 2 tablespoon sesame oil
  • 2 tablespoon rice wine vinegar
  • 1 teaspoon wasabi paste
  • 500 gram sashimi-grade tuna, cut into 1cm dice
  • 270 gram somen noodles
  • 1 1/2 cup frozen shelled edamame (soybeans)
  • 2 avocados
  • black sesame seeds, crushed wasabi peas, to serve
Pickled carrot
  • 3 carrots, julienned
  • 2 green onions, julienned
  • 1 tablespoon black sesame seeds, plus extra to serve
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon sea salt flakes


Tuna, wasabi and soy poke bowl
  • 1
    In a medium, non-metallic bowl, combine soy, sesame, vinegar and wasabi. Toss through tuna. Chill, covered, for 30 minutes.
  • 2
    Meanwhile, to make pickled carrot; in a large, non-metallic bowl, combine all ingredients. Chill until needed.
  • 3
    In a medium saucepan of boiling salted water, cook somen noodles following packet instructions adding soybeans for final minute. Drain.
  • 4
    Serve noodles with pickled carrot, tuna and avocado. Drizzle with any extra tuna marinade. Accompany with black sesame seeds and crushed wasabi peas to serve, if liked.

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