Tuna Avocado Crispy Rice Salad
1 hr4 servings
A fresh Asian-inspired salad with crispy roasted rice, tuna, avocado, and a sesame-soy dressing.
| prepPreheat oven to 220°C / 425°F (200°C / 400°F fan-forced) | |||||
| 555 g 3 oz cooked jasmine or sushi rice, cooled | Toss rice with tamari, soy, oils | Bake 220°C / 425°F, 40–50 min, stir every 15 min | Combine tuna, cucumber, edamame, avocado, spring onion, crispy rice | Drizzle dressing, top with sesame seeds, chilli oil, jalapeño | Toss at table before serving |
| 2 tbsp tamari or all-purpose soy sauce | |||||
| 1 tsp dark soy sauce (optional), for colour | |||||
| 2 tbsp sesame oil | |||||
| 2 tbsp olive oil | |||||
| 125 g whole-egg mayonnaise | Whisk dressing ingredients | ||||
| 3 tbsp tamari or all-purpose soy sauce | |||||
| 2 tbsp rice wine vinegar | |||||
| 2 tbsp sesame oil | |||||
| 1 tbsp honey | |||||
| 1 tbsp sriracha (optional) | |||||
| 425 g canned tuna in oil, drained | |||||
| 2 Lebanese (short/Persian) cucumbers, sliced into half-moons | |||||
| 140 g frozen edamame beans, thawed | |||||
| 1 avocado, diced | |||||
| 2 spring onions (scallions), finely sliced | |||||
| 1 tsp black sesame seeds | |||||
| Crispy chilli oil or chilli oil (optional) | |||||
| 1 fresh jalapeño, sliced (optional) | |||||
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