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Tuna Avocado Crispy Rice Salad

Tuna Avocado Crispy Rice Salad

This Tuna Avocado Crispy Rice Salad recipe features creamy avocado, budget-friendly canned tuna, and fresh vegetables tossed with a tangy sesame-soy dressing.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Salad
Cuisine Fusion
Servings 4 servings

Equipment

  • Baking tray
  • medium bowl
  • whisk

Ingredients
  

CRISPY RICE

  • 3 cups cooked jasmine or sushi rice cooled
  • 2 tablespoon tamari or all-purpose soy sauce
  • 1 teaspoon dark soy sauce optional, for colour
  • 2 tablespoon sesame oil
  • 2 tablespoon olive oil

DRESSING

  • ½ cup whole-egg mayonnaise see note 1 about dairy-free
  • 3 tablespoon tamari or all-purpose soy sauce
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon sriracha optional

TUNA SALAD

  • 425 g canned tuna in oil drained
  • 2 Lebanese cucumbers sliced into half-moons
  • 1 cup frozen edamame beans thawed
  • 1 avocado diced
  • 2 spring onions scallions finely sliced
  • 1 teaspoon black sesame seeds
  • chilli crisp or chilli oil optional
  • 1 fresh jalapeño sliced (optional)

Instructions
 

Instructions

  • Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  • Add the cooked and cooled rice to a baking tray lined with baking (parchment) paper. Drizzle over the tamari, dark soy sauce (if using), sesame oil and olive oil. Use a spoon (or your hands) to toss the rice so that it is evenly coated. Spread the rice out on the baking tray as evenly as possible in a thin layer.
  • Bake for 40–50 minutes, checking and stirring the rice every 15 minutes to ensure even browning.
  • Add the dressing ingredients to a medium bowl, whisk to combine and set aside.
  • Add the tuna, cucumber, edamame beans, avocado, spring onion and crispy rice to a large bowl.
  • Drizzle over the dressing. Sprinkle with sesame seeds, chilli crisp or oil and jalapeños (if using).
  • Toss the salad at the table right before serving.

Notes

Although mayonnaise is usually dairy-free, always check the label on the jar to be 100% sure. This recipe is best made and eaten immediately. If you have leftovers, store them in an airtight container, refrigerate and consume within 24 hours. Not suitable to freeze.

Nutrition

Serving: 1serving
Keyword Healthy, salad, seafood, Tuna Avocado Crispy Rice Salad
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