Crispy Tuna and Rice Salad
Fresh salad with crispy day-old rice, tuna, avocado, and edamame, dressed with an Asian vinaigrette.
Time: 30 min · Servings: 4 · Calories: 537 kcal
Ingredients
- 225 g rice
- 60 ml soy sauce
- 60 ml olive oil
- 15 ml sriracha (to taste)
- 80 g tuna
- 200 g cucumber
- 75 g edamame
- 30 g scallion (to taste)
- 100 g avocado
- 10 g black sesame seeds (to taste)
- 60 ml olive oil
- 60 ml apple cider vinegar
- 5 g tahini
- 20 g honey (to taste)
- 5 g salt (to taste)
- 2 g pepper (to taste)
Method
- In a bowl, combine the day-old rice with soy sauce, olive oil, and sriracha to taste. Mix very well until the rice is completely moistened.
- Prepare the salad ingredients: thinly slice the European cucumber, finely chop the scallion to taste, ensure the edamame is cooked, and dice the avocado. In another bowl, combine the vinaigrette by mixing olive oil, apple cider vinegar, tahini, honey to taste, salt, and pepper.
- Spread the moistened rice on a baking sheet lined with parchment paper and air fry or bake for 20 minutes at 180 degrees Celsius, or until crispy and golden.
- In a large bowl, combine the sliced cucumber, chopped scallion, cooked edamame, avocado pieces, canned tuna, and crispy rice. Pour the combined vinaigrette over it, mix gently, and finish by sprinkling black sesame seeds for garnish.
Categories: Salads & Vegetable Dishes · All recipes
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