Crispy Rice Tuna Salad

• porții: 4
• timp total: 50 minutes

Ingrediente

CRISPY RICE

▢555 g (3 cups) cooked jasmine or sushi rice, cooled (or a 450 g/1 lb packet of microwave jasmine rice)

▢2 tbsp tamari or all-purpose soy sauce

▢1 tsp dark soy sauce (optional), for colour

▢2 tbsp sesame oil

▢2 tbsp olive oil

DRESSING

▢125 g (½ cup) whole-egg mayonnaise

▢3 tbsp tamari or all-purpose soy sauce

▢2 tbsp rice wine vinegar

▢2 tbsp sesame oil

▢1 tbsp honey

▢1 tbsp sriracha (optional)

TUNA SALAD

▢425 g (15 oz) canned tuna in oil, drained

▢2 Lebanese (short/Persian) cucumbers, sliced into half-moons

▢140 g (1 cup) 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)

Instrucțiuni

Make the crispy rice – 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.

Make the dressing – Add the dressing ingredients to a medium bowl, whisk to combine and set aside.

Assemble the salad – Add the tuna, cucumber, edamame beans, avocado, spring onion and crispy rice to a large bowl.

Add the dressing – Drizzle over the dressing. Sprinkle with sesame seeds, crispy chilli oil or chilli oil and jalapeños (if using).

Serve – Toss the salad at the table right before serving.