Crispy Rice Tuna Salad with Creamy Cilantro Dressing
- Total time
- 60 min
- Serves
- 4
Ingredients
- 2-3 cans Wild Planet Foods Wild Albacore Tuna (drained)
- 1 cup uncooked Jasmine Rice
- 1 cup Water
- 1 tsp. Salt
- 2 tbsp. Olive Oil
- 2 tbsp. Soy Sauce
- 1 tbsp. Chili Crisp Oil
- 1 English Cucumber (chopped)
- 1 Jalapeno (seeds removed and finely chopped)
- 1 Red Onion (finely chopped)
- 3 Scallions (chopped)
- 1 cup Fresh Herbs (chopped, like mint, cilantro, dill, and/or parsley)
- 1 ripe Avocado (chopped)
- 1 cup Edamame beans
- ½ cup Plain Greek Yogurt
- 1/3 cup Fresh Cilantro
- Juice of 2 Limes
- 2 tbsp. Rice Vinegar
- 2 tbsp. Olive Oil
- 1 tbsp. Maple Syrup (or honey)
Steps
- 1
Preheat oven to 425F. Line a large, rimmed baking pan with parchment paper.
- 2
Add 1 tablespoon olive oil to a large saucepan over medium high heat. Add the uncooked rice and salt to sauté 1-2 minutes. Add the water and bring to a boil. Reduce heat to a simmer to cook covered 15 minutes.
- 3
Spoon the cooked rice onto the prepared pan. Toss in the remaining tablespoon of olive oil, chili crisp oil, and soy sauce. Use the back of a spoon to evenly distribute on the pan. Bake for 30-40 minutes, tossing every 15 minutes, until crispy.
- 4
In a food processor, combine all the creamy cilantro dressing ingredients. Blend until smooth. Season with salt and black pepper to taste.
- 5
In a large mixing bowl, combine all the chopped veggies, crispy rice, and creamy cilantro dressing. Toss until well combined and it’s ready to be enjoyed!
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