Start by cooking the rice according to packet instructions.

Heat the olive oil in a small non-stick frying pan over low-medium heat and add the thawed Birds Eye Tuna.

Cover the pan and cook the tuna for 6-7 minutes, turning halfway through.

Once cooked, remove the tuna from the pan and set it aside. In the same pan, add the extra virgin olive oil and whites of the spring onion. Sauté for 3 minutes to begin to golden.

Stir through the chilli flakes.

Next, add the bok choy, facing the cut (flat) side down. Season with salt and pepper, then sauté for 2 minutes, before flipping and cooking for another 2 minutes.

Assemble the bowl by adding the cooked brown rice, cucumber, bok choy, tuna steak and kimchi.

Drizzle over the sesame oil and tamari and serve.