SW recipe: Tuna poke

Serves 4
Free SP
Ready in 20 minutes


4 tuna steaks (see cook’s note)

Low-calorie cooking spray

Zest and juice of 3 limes, plus slices to serve

2 garlic cloves, finely chopped

1 red chilli, deseeded and finely chopped

4 tbsp reduced-salt soy sauce

250g green beans, trimmed

300g frozen edamame beans, defrosted

30g pack fresh coriander, leaves chopped

1 cucumber, halved lengthways, deseeded and sliced

200g radishes, halved

2 courgettes, cut into thin strips, or use a julienne peeler if you have one

100g baby spinach


1 Preheat a non-stick griddle or frying pan over a medium-high heat until smoking hot. Spray the tuna steaks on both sides with low-calorie cooking spray, then cook for 1-2 minutes on each side (1 minute will mean they’re still rare in the middle, 2 minutes will cook them through more thoroughly). Remove from the pan and leave to cool slightly.

2 Meanwhile, in a small bowl, mix the lime zest and juice with the garlic, chilli and soy sauce, and set aside. Boil the green beans for 2 minutes, then add the edamame beans and cook for a further 2 minutes, or until the green beans are just tender. Drain and rinse briefly under cold water, then set aside.

3 Stir the coriander through the lime dressing. Cut the tuna into 2cm cubes and divide between 4 bowls with the green beans and edamame, cucumber, radishes, courgettes and spinach. Drizzle over the dressing and serve with the lime slices.

When buying fresh tuna for this traditional Hawaiian dish (pronounced po-kay), look for pieces that are a vibrant deep-red, avoiding any that are brown. And keep it refrigerated until you’re ready to start cooking

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