Tuna poke bowls recipe

Name: Tuna poke bowls
Yield: Serves 4
Ingredients: 325g tin sweetcorn, drained and patted dry; 3 tbsp reduced-salt soy sauce, plus extra to serve (optional); 1 lime, zested and juiced; 2 x 250g packets microwave long grain rice; 3 spring onions, thinly sliced; 2 x 145g tins tuna, drained and flaked; 1 carrot, scrubbed and peeled into ribbons; 1 avocado, cut into 1cm pieces; 1 avocado, cut into 1cm pieces

Created by The Tesco Recipes team

Fresh and vibrant, this speedy poke bowl recipe is perfect for a healthy lunch or dinner. Charred corn adds sweet and smoky flavours which complement the salty tuna and soy dressing. You can add in whatever veg you fancy, like cucumber, radishes or edamame.

See method

Serves 4
Takes 20 mins
390 calories / serving

Dairy-free

Shop your ingredients

Tesco Naturally Sweet Sweetcorn 200G
325g tin sweetcorn, drained and patted dry
£0.50
£3.12/kg DR.WT
Tesco Reduced Salt Soy Sauce 150Ml
3 tbsp reduced-salt soy sauce, plus extra to serve (optional)
£0.55
£3.67/litre
Tesco Limes Each
Aldi Price Match
1 lime, zested and juiced
£0.23
£0.23/each
Grower Harvest Long Grain Rice 1Kg
Aldi Price Match
2 x 250g packets microwave long grain rice
£0.52
£0.52/kg
Tesco Bunched Spring Onions 100G
49p Clubcard Price
(£4.90/kg)
Offer valid for delivery from 08/09/2026 until 05/10/2026
3 spring onions, thinly sliced
£0.69
£6.90/kg
Tesco Tuna Chunks In Spring Water 145G
Aldi Price Match
2 x 145g tins tuna, drained and flaked
£0.65
£6.37/kg DR.WT
Tesco Carrots Loose
Aldi Price Match
1 carrot, scrubbed and peeled into ribbons
£0.11
£0.69/kg
Tesco Ripe & Ready Avocado
1 avocado, cut into 1cm pieces
£0.69
£0.69/each

Method

Heat a frying pan over a high heat and dry-fry the sweetcorn for 5-6 mins, stirring occasionally, until charred. Season with black pepper, transfer to a plate and set aside.
Whisk the soy sauce and lime juice in a jug and set aside. Microwave the rice according to pack instructions before fluffing up with a fork, then stir through the lime zest and half the spring onions and divide among bowls. Top with the tuna, charred sweetcorn, carrot ribbons and avocado, then drizzle over the dressing. Scatter with the remaining spring onions and serve with extra soy sauce, if you like.