Yield
Makes 4 servings.


Ingredients

Lemon pickle:

  • ½ lemon, thinly sliced
  • ¼ cup (60 mL) white vinegar
  • 3 tbsp (45 mL) honey

Bowl:

  • 10 oz (300 g) sashimi grade tuna, cubed
  • 1 tbsp (15 mL) thinly sliced green onion
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) toasted sesame seeds
  • 1 cup (250 mL) chopped pineapple
  • 1 tsp (5 mL) chipotle chili powder
  • 2 cups (500 mL) grape tomatoes, quartered
  • ¼ cup (60 mL) diced red onion
  • 2 small avocados
  • 4 cups (1 L) cooked USA Medium Grain Brown Rice
  • 1 Belgian endive
  • 1 cup (250 mL) shredded purple cabbage

Directions

Lemon pickle:

  1. In a small saucepan, blanch lemon slices in boiling water; drain water and stir in vinegar and honey. Simmer for 2 to 4 minutes until syrupy. Remove from heat and let cool.

Bowl:

  1. In a small bowl combine tuna, green onion, salt, and sesame seeds. Combine pineapple with chili powder in separate small bowl. Toss tomatoes with red onion in a third small bowl.
  2. Half and peel avocados, thinly slice each half crosswise, work slices into a strip then beginning from one end, curl slices into itself to create a rose shape.

To assemble bowls:

  1. Place 1 cup (250 mL) rice in bowl, add 2 endive leaves and fill with ¼ portion of tuna. Arrange lemon pickle, avocado rose, tomatoes, pineapple, and cabbage in bowl. Repeat with remaining ingredients to make 4 bowls.