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Le Chaudron recipe
Poke bowl thon avocat
Tuna and avocado poke bowl
⏱ 20 minServes 2Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
400 g (14 oz)sashimi-grade bluefin tuna
300 g (11 oz)cooked Japanese rice
2very ripe avocados
200 g (7 oz)shelled edamame
1cucumber, julienned
4 tbspJapanese soy sauce
2 tbsptoasted sesame oil
30 g (1 oz)grated fresh ginger
2 tbsptoasted sesame seeds
- 400 g (14 oz) sashimi-grade bluefin tuna
- 300 g (11 oz) cooked Japanese rice
- 2 very ripe avocados
- 200 g (7 oz) shelled edamame
- 1 cucumber, julienned
- 4 tbsp Japanese soy sauce
- 2 tbsp toasted sesame oil
- 30 g (1 oz) grated fresh ginger
- 2 tbsp toasted sesame seeds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the tuna into even 2 cm (¾ in) cubes with a sharp knife.
- Marinate the tuna with the soy sauce, sesame oil and grated ginger in the fridge for 15 minutes.
- Julienne the cucumber finely on a mandoline.
- Halve and pit the avocados, scoop out the flesh and cut into thick slices.
- Put the warm rice in the bottom of the bowls.
- Arrange the tuna in the center with the avocado, cucumber and edamame in sections around it.
- Sprinkle generously with sesame seeds and drizzle with the leftover marinade just before serving.
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