Poke with tuna steaks

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To prepare the tuna poke, cook the basmati rice for absorption: heat 600 ml of water in a saucepan, as soon as it starts to boil, add salt and the rice, turn the heat to low, cover with a lid and cook for 15 minutes without ever opening.
Prepare the accompanying sauce for the tuna poke bowl by mixing the soy sauce with a teaspoon of toasted sesame seeds and the thinly sliced, seedless chili in a small bowl.
Divide the rice into four bowls and dress with: our White Tuna Fish in Olive Oil, a few slices of avocado, a generous handful of toasted sesame seeds and a few leaves of parsley. Keep the soy sauce aside for sea-soning just before consuming the tuna poke, according to your taste.