Poke bowl with ZIG pistachio crumbs, a unique and colorful dish!

Ingredients for 2 people:

• 160 g of cooked basmati rice;
  
  
• 1 slice of fresh tuna, frozen (about 100 g);
  
  
• 100 g of frozen edamame;
  
  
• 1/2 mango;
  
  
• 2 teaspoons vinegar;
  
  
• 1/2 avocado;
  
  
• 25 g ZIG pistachio crumbs;
  
  
• 2 teaspoons soy sauce;
  
  
• 2 teaspoons peanut oil.

Poke Bowl Method:

First, boil the basmati rice in plenty of salted water. In a small saucepan, heat 1 tablespoon of oil, add the frozen edamame, and cover with ½ cup of water. Then blanch the edamame for 3-4 minutes, depending on the time and method indicated on the package. Dice the tuna steak, place the cubes in a bowl, and marinate them with 2 teaspoons of vinegar, soy sauce, and seed oil. Mix the tuna well and let it rest for about half an hour. Next, dice the mango and avocado. Once the marinating time is up, drain the tuna well and add the chopped pistachios, stirring well so they coat all the cubes. Fill the bowls with a layer of rice, arrange all the ingredients on top, keeping them separate. Season with a drizzle of soy sauce, yogurt sauce, or oil, and serve. A convenient summer dish, perfect for taking to the beach, is ready! (Recipe created in collaboration with Laura “ladfoodie”)