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: 154 kcal
Ingredients
- 225 cup of rice
- 60 tablespoon of soy sauce
- 60 tablespoon of olive oil
- 15 to taste sriracha
- 80 can of tuna
- 200 units cucumber
- 75 tablespoon of edamame
- 30 to taste scallion
- 100 units avocado
- 10 to taste black sesame seeds
- 60 tablespoon of olive oil
- 60 tablespoon of apple cider vinegar
- 5 teaspoon of tahini
- 20 to taste honey
- 5 to taste salt
- 2 to taste pepper
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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