By Chef Charlotte (c) Scout Canning

Tuna Poke Bowl, loaded with Fresh Seaweed

Recipe by: Chef Charlotte Langley

A Scout take on a classic poke bowl, served with our Wild Albacore Tuna. Smoky flavours make this one perfect for a hearty lunch or dinner.

What you'll need

Ingredients Quantity
Scout Wild Albacore Tuna 1 tin





  • 1 tin of Scout Wild Albacore Tuna

  • 1 cup of sticky rice

  • ½ cup Dry wakame, or your favourite seaweed

  • 1 ripe avocado

  • 1 tbsp of rice wine vinegar

  • 1 tbsp of toasted sesame seeds

  • 2 jammy eggs

  • ½ cup of diced, roasted sweet potatoes or yams

  • Sesame oil to finish

  • Serve with soy sauce



  • Fine colander

  • Small pot

  • Medium large plate

  • Large mixing bowl

  • Rubber spatula

  • Paper towel

  • Two shallow bowls



  1. Rinse your sticky rice in cold water until the water runs clear. This should take approximately 10 minutes.

  2. Once the rice runs clear, place it in the small pan and cover it with just enough cold water to come to the top of your knuckle when you stick your finger to the bottom. Pro tip: grab yourself a rice cooker!)Place the rice on medium-high heat. As soon as bubbles start to form on the top of the rice, turn off the heat. Wrap your plate with your damp towel and place it on top as a lid. This helps steam the rice softly and will result in super yummy and super sticky rice.

  3. Let sit covered for 10 minutes and prepare the rest of your ingredients while you wait.

  4. Rehydrate the seaweed by soaking in cold water for approximately 5 minutes. Drain it and set aside on a sheet of paper towel.

  5. Slice your avocado into bite-sized pieces or thin slices and set aside.

  6. Peel your eggs and set them aside.

  7. Transfer your sticky rice into a large mixing bowl.

  8. Spoon the rice into your two shallow bowls, and top them with one tin of Scout Wild Albacore Tuna, roasted sweet potatoes, wakame salad, jammy egg and avocado.

  9. Drizzle with your sesame oil, toasted sesame seeds and #EnjoyScout.