Ginger, Lime & Coconut Tuna Burrito Bowl

Method

1. Pickle the cabbage

   Put the shredded cabbage in a bowl with the lime juice, vinegar, sugar and salt. Scrunch it with your hands for 30 seconds, until it stops squeaking and feels limp and wet. Leave it for at least 15 minutes while you do everything else.

2. Make the pico de gallo

   Stir the tomatoes, red onion, chilli, coriander, lime juice and salt together in a second bowl. Leave it to sit — 15 minutes is enough for the onion to soften and the juices to run.

3. Dress the rice

   Heat the rice to packet instructions, about 2 minutes. While it is still hot, fork through the lime zest, lime juice, coriander and salt — hot rice takes the lime on, cold rice sits in it.

4. Warm the tuna

   Air fryer, 200°C, 3 minutes. These steaks are already cooked, so you are warming them through, not cooking them. They are ready when the coconut topping smells toasted and the steak is hot to the back of a finger. Do not go past 3 minutes — beyond that the fish tightens and dries.

5. Build the bowls

   Divide the lime rice between two bowls. Spoon the pico, the pickled cabbage and the avocado around the edge in separate piles rather than stirring them in, so each mouthful can be different.

6. Cut and top

   Rest each steak for 30 seconds, then cut it across into four or five thick chunks. Pile the chunks in the middle of the bowl, on top of everything — never stirred through.

7. Finish

   Add a spoonful of soured cream beside the rice, not over the fish, and a lime wedge on the side. Squeeze it over at the table.