Today marks International Pineapple Day so why not try this recipe from our latest book Buddha Bowls to celebrate?

TATAKI BOWL

INGREDIENTS

FOR THE PINEAPPLE SALSA

• ¼ pineapple
• ½ small red onion
• 1 small red chilli pepper
• 2–3 sprigs shiso (perilla, from Oriental food shops)
• 2 tbsp lime juice

FOR THE TUNA

• 180 g very fresh tuna fillet (sashimi grade)
• ½ tsp peppercorns
• 1 tbsp sesame seeds
• 2 tbsp olive oil

FOR THE TOPPING

• Avocado mayonnaise (see below)
• 1–2 dashes chilli sauce (e.g. sriracha)
• ½ red onion
• 1 yellow pepper
• 1 punnet shiso cress (substitute with radish sprouts)

EXTRAS

• 150 g sushi rice (see below)
• Salt

FOR THE AVOCADO MAYONNAISE

• 1 ripe avocado
• 1 clove garlic
• 3 tbsp olive oil
• 2–3 tbsp lemon juice
• Salt and pepper

FOR THE SUSHI RICE

• 150 g sushi rice
• 2 tbsp rice vinegar
• 1 tbsp sugar

1. For the salsa, peel the quarter pineapple, remove the core and halve lengthways (you should end up with about 150 g of flesh). Pat dry with kitchen paper and brown the wedges well in a dry frying pan or griddle pan. Leave to cool. In the meantime peel and dice the onion and finely chop the chilli. Wash and shake dry the shiso and pluck and coarsely tear up the leaves. Cut the pineapple into small dice and mix with the chilli, onion, shiso and lime juice. Season with salt and leave to stand.

2. Prepare the sushi rice by cooking the rice according to the instructions on the packet. In the meantime, combine the vinegar, sugar and half a teaspoon of salt in a small saucepan and heat while stirring until the sugar is completely dissolved. Leave to cool. Cover the freshly cooked rice in the pot with a tea towel and leave to cool for 15 minutes. Transfer to a wide bowl and spread out flat. Sprinkle the vinegar mixture over the rice and use a spoon handle to carefully fold it into the rice. Leave it to cool completely.

3. Make the avocado mayonnaise. Halve and stone the avocado. Scoop out the flesh with a spoon into a mixing bowl or blender. Peel the garlic clove and press through a garlic press over the avocado. Add the olive oil and 2 tablespoons of lemon juice and blend to a smooth cream. Season to taste with salt, pepper and lemon juice. Optionally, you can also season it with chilli sauce. Peel and slice the onion into rings. Halve, trim and cut the peppers lengthways into thin strips.

4. Pat dry and season the tuna with salt. Coarsely crush the peppercorns in a mortar and mix with the sesame seeds in a shallow bowl. Coat the tuna in the seasoning mixture, pressing well. Heat the oil in a frying pan. Sear the tuna all over, about 30 seconds for each side. Take it out and cut it into slices.

5. Fill bowls with rice and arrange the pepper, avocado, and onion rings sauce on top. Arrange the tuna slices slightly overlapping. Sprinkle with shiso cress.