500g tuna steak


juice and zest 1 lime

juice half grapefruit

60ml extra virgin olive oil

70g finely chopped pickled ginger

15ml soy

pinch sugar

300g cooked brown rice

300g black quinoa

8 sliced radishes

2 sliced avocados

200g kimchi (jar is fine)

25g sesame seeds

6 sliced spring onions


1. cut the tuna into 25-30mm cubes

2. dressing – whisk everything together

3. assembly – divide the rice between 4 deep bowls

4. add the radish avocado and kimchi.

5. Spoon on the dressing

6. Sit the tuna on top

7. Garnish with seeds and onions