200g of new potato cubes
60g of fresh sushi quality tuna steak
2 chillies, sliced
50g of macadamia nuts, toasted
50g of red cabbage, thinly sliced
1tbsp of sesame oil
½ tbsp of soy sauce
2 tbsp of sesame seeds
1 sheets of nori seaweed, crumbled
2 tbsp of goji berries or pomegranate seeds
1tbsp of edamame beans, cooked
½ of a cucumber, seeded and cubed
½ of an avocado, peeled and cubed
2 spring onions, shredded
Juice and zest of 2 limes, plus 1 lime in wedges
Coriander, to garnish
Boil the potatoes, drain and cool.
Cube the tuna and mix with the lime juice and zest, soy sauce and sesame oil, and leave to marinade for four minutes.
Serve with all the remaining ingredients and some coriander, a sprinkle of sesame seeds and more lime wedges.