FOODLOVER magazine


Tuna Buddha Bowl

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Buddha Bowl Tuna

A fantastic easy-to-follow dish that you can whip up in no time at all after a heavy workout.  


200g new potatoes, cubed 

60g fresh sushi-quality tuna steak 

2 chillies, sliced 

50g macadamia nuts, toasted 

50g red cabbage, thinly sliced 

1 tbsp sesame oil 

Half tbsp soy sauce 

2 tbsp sesame seeds 

1 sheet of nori seaweed, crumbled 

2 tbsp goji berries or pomegranate seeds 

1 tbsp edamame beans, cooked 

Half cucumber, seeded and cubed 

Half avocado, peeled and cubed 

2 spring onions, shredded 

Juice and zest of two limes, plus one lime in wedges 

Coriander, to garnish 

  1. Boil the potatoes, drain and cool. 
  1. Cube the tuna and mix with the lime juice and zest, soy sauce and sesame oil, and leave to marinade for 4 mins. 
  1. Serve with all the remaining ingredients and some coriander, a sprinkle of sesame seeds and more lime wedges. 

TIP: For the vegan version, omit the tuna and add more avocado…



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Foodlover Magazine

West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.