Potatoes are a fantastic staple ingredient to have to hand; they’re versatile, fat-free, gluten-free and a delicious source of fibre and potassium.
200g new potato cubes OR 200g of quartered Rooster Potatoes
60g fresh sushi quality tuna steak
2 chillies, sliced
50g macadamia nuts, toasted
50g red cabbage, thinly sliced
1tbsp sesame oil
½ tbsp soy sauce
2tbsp sesame seeds
1 sheets nori seaweed, crumbled
2tbsp Goji berries or pomegranate seeds
1tbsp edamame beans, cooked
½ cucumber, seeded and cubed
½ avocado, peeled and cubed
2 spring onions, shredded
Juice and zest of two limes, plus one lime in wedges
Coriander to garnish
Boil the potatoes, drain and cool.
Cube the tuna and mix with the lime juice and zest, soy sauce and sesame oil and leave to marinade for 4 minutes.
Serve with all the remaining ingredients and some coriander, a sprinkle of sesame seeds and more lime wedges.
For the vegan version, omit the tuna and add more avocado