This meal was inspired by one of my fun trips to the supermarket. I pick up things I like then think, I either want to make a crazy super bowl feast or make these separately. On this occasion, I wanted to make a super bowl feast (I’m not sure what to call this, super fish bowl feast? If you have other ideas of what I should name this dish, do comment below).
You will need: (serves 2)
- 2 responsibly sourced tuna steaks
- 2 cloves of garlic, chopped
- 1 small onion, diced
- 400g prawns, marinated in your choice of marinades. (I used, jerk powder, black pepper and cayenne pepper)
- 2 handfuls of washed kale
- 1 cup of lentils
- 1 avocado, sliced
- 2 large carrots, grated
- Sriracha sauce
- 2 tbsp vegetable powder
- Black sesame seeds
- Olive oil
- Salt & pepper
1. Firstly you’ll want to marinate your prawns and put them to the side.
2. Then you’ll want to pour your rice into a saucepan and to your 1 cup of lentils, you’ll want to put 2 cups of water, to get perfectly cooked lentils. Add your vegetable powder into the water too. Make sure the heat is on high, until the water bubbles and then turn it to the lowest setting and cover your pan. (If you cannot find vegetable powder, use salt)
3. Heat some olive oil up in a pan and add your garlic and onion (you may opt out of this option if you do not wish to have these on the side). Once these are cooked remove these from the skillet and a little more olive oil.
4. Season your tuna with salt and pepper and sear your tuna top and bottom and all the sides. I browned each side, however didn’t cook the tuna fully through. Once your tuna is seared, remove it from the pan and slice gently, into sashimi strips and let rest.
5. Add in your prawns to your skillet and cook them until they are pink and remove from the pan.
6. Keep and eye out on your rice, it’ll be cooked once all the water has been absorbed. If you notice this happening, then remove the pan off the heat and add tissue over the pan and reseal with the lid. This will allow the rice to steam to completely dry out.
7. Add your kale to a saucepan or microwaveable pot and pour some water in, barely covering the kale. (Add a pinch of salt and pepper if you wish). Cover your kale and microwave for 3-5 minutes, alternatively cover your saucepan and cook for 5 minutes. Then drain your kale.
8. Now you can put everything together, this portion will serve two people or more depending on your portion size.
9. Once you have put everything into your bowl, sprinkle some sesame seeds onto your tuna and drizzle some Sriracha sauce over.
I hope you enjoy this low carb, high protein super fish bowl as much as I did! Happy eating :-).