Tuna Poke with Jammy Egg
A protein-packed bowl with a soft-set yolk. A colorful weeknight dinner in about half an hour.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
- Level
- Easy
Photo: Nadin Sh / Pexels
Tuna Poke with Jammy Egg brings sushi flavors to a bowl you can build in any order you like. Look for tuna with a clear, glassy red color and no rainbow sheen; a single even block is far easier to slice than trimmed pieces. Room-temperature eggs cook more evenly, whether you are rolling an omelette or soft-boiling for ramen. Leftover components keep for a day in the fridge, but the finished dish is best eaten fresh.
Method
Cook the rinsed rice until glossy and just sticky, then fluff it gently and keep it covered so it stays warm while you finish the toppings.
Season the warm rice with 2 tablespoons rice vinegar and a pinch of salt, folding gently.
Cube the tuna and toss with the soy, sesame oil and honey marinade. Chill while you prep the rest.
Soft-boil the eggs for 6 1/2 minutes, then cool in ice water and halve.
Prepare the toppings: blanch the green beans for 2 minutes and cool and shred the red cabbage finely.
Fill the bowls two-thirds with rice and lay the toppings over it in neat wedges, like the spokes of a wheel.
Finish with a sprinkle of sesame seeds and a drizzle of the remaining marinade. Serve right away.
Chef's note
Warm rice and cold toppings make the best contrast.
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