Tuna niçoise poke bowl

Blanch the beans in a saucepan of boiling salted water for 1 minute until bright green. Drain then refresh in cold water. Drain and pat dry with paper towel.

Place the egg in a saucepan of cold water. Bring to the boil, stirring over high heat. Reduce the heat to low and simmer for 4 to 4½ minutes. Remove the egg and cool slightly. Peel carefully, then set aside.

Place the beans, tuna, spinach, tomato, cucumber and sprouts into a serving bowl. Cut the egg in half and place into the bowl.

To make a dressing, whisk Sriracha sauce, vinegar, olive oil, mustard, honey and 1 tablespoon of water together and pour over the salad. Season with pepper and serve.