Ingredients

Let’s get you set up with everything you need to whip up this delicious salad. Here’s your shopping list:

1 can (5 oz) of tuna (in water or oil, drained)

2 cups cooked rice (preferably chilled), 1 tablespoon soy sauce, 1 tablespoon chili oil

1 mini cucumber, thinly sliced

½ cup shelled edamame (thawed, if frozen)

1 ripe avocado, cubed

½ cup shredded carrots

¼ cup roasted, unsalted peanuts, roughly chopped

2 tablespoons cilantro, parsley or mint, chopped

Creamy Dressing:

2 tablespoons mayonnaise/peanut butter

1 tablespoon sesame oil

1 tablespoon soy sauce

1 tablespoon rice vinegar (or apple cider vinegar)

1 teaspoon honey or maple syrup (adjust for sweetness)

1 teaspoon grated fresh ginger

1 teaspoon garlic, minced (or 1/2 teaspoon garlic powder)

1 teaspoon sriracha or chili paste/oil (optional, for heat)

1-2 tablespoons water (to thin, if necessary)

Preparation Steps

Now, let’s break it down step by step so you can get everything ready without a hitch:

Prep the Rice: If you don’t have cold rice on hand, cook your rice according to package instructions and let it cool in the fridge for at least an hour. Chilling the rice is key for that crispy texture.

Drain the Tuna: Open your can of tuna, drain it well, and set it aside.

Slice and Chop: Thinly slice the cucumber, cube the avocado, shred the carrots, and roughly chop the peanuts. The more colorful, the better!

Herbs: Finely chop your cilantro or mint to add a burst of freshness to the salad.

Cooking/Baking Instructions

Now for the fun part—let’s get cooking!

Crisp the Rice: Preheat your oven to 400°F (200°C) or set your air fryer to 375°F (190°C).

In a bowl, toss your chilled rice with 1 tablespoon of soy sauce and 1 tablespoon of chili oil to give it some flavor.

Spread the rice evenly on a baking sheet and pop it in the oven for about 10-12 minutes, or until it’s golden and crispy. If you’re using an air fryer, aim for 8-10 minutes, giving it a shake halfway through.

Make the Dressing:

In a small bowl, whisk together mayonnaise, lemon juice, sesame oil, rice vinegar, ginger and garlic, sweetener of choice, chilli paste/sriracha and a little water. Taste and adjust as needed—it should be creamy with a hint of tanginess. You can season with salt and peer if you need to.

Assemble the Salad:

In a large mixing bowl, combine the sliced cucumber, edamame, avocado, shredded carrots, peanuts, and chopped herbs.

Gently fold in the crispy rice and the drained tuna to keep everything intact.

Drizzle your creamy dressing over the top and toss lightly to coat all the ingredients evenly.

Serving Suggestions

Serve your Tuna and Crispy Rice Salad in vibrant bowls, garnishing with a few extra peanuts and a sprinkle of fresh herbs on top. For an extra kick, consider adding some crispy fried shallots or a drizzle of chili oil. Pair this salad with a light soup or some spring rolls for a complete meal that’s both satisfying and refreshing!

Additional Tips

Spice it up: Want some heat? Add a dash of Sriracha or your favorite chilli oil into the dressing or directly on the salad.

Make it vegan: Swap the tuna for crispy tofu or tempeh, and use a plant-based mayo for the dressing to make it vegan-friendly.

Crunch it up: If you love that crunch, double up on the peanuts or crisp an extra batch of rice for topping.

Wrap-Up

This Tuna and Crispy Rice Salad is a game-changer for your lunch or dinner routine. It’s quick to make, visually stunning, and packed with flavors that complement each other perfectly. So next time you’re in the mood for something fresh yet hearty, give this salad a try.

Fun fact: Did you know that rice is a staple in many cultures? In Japan, for example, it’s often seen as a symbol of prosperity. Enjoy your meal and the delightful crunch!