Summer bowl with tuna, rice and pineapple

Ingredients

• 300 gm brown rice, rinsed
• 50 gm roasted salted peanuts, chopped, plus extra to serve
• 25 gm ginger (about 5cm), very finely sliced
• 1 small red chilli, thinly sliced
• 60 ml (1/4 cup) mirin
• 2 tbsp peanut oil
• 2 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 600 gm albacore tuna, cut into 1cm pieces
• 1/2 small golden pineapple, cut into 1cm pieces
• 1/4 cabbage, thinly sliced on a mandoline
• 1 large avocado, diced
• Shiso cress (see note), to serve

Instructions

1. 1

   1.: Place rice and 600ml water in a saucepan, cover and bring to a simmer over medium heat. Reduce heat to low and cook until water has absorbed and rice is tender (20-30 minutes). Set aside to cool to room temperature (30 minutes).

2. 2

   2.: Meanwhile, combine peanuts, ginger, chilli, mirin, oil, vinegar and soy in a jar, shake well and season to taste.

3. 3

   3.: To serve, build bowls with rice, tuna, pineapple, cabbage and avocado. Drizzle over peanut dressing to taste and top with peanuts and shiso.