Tuna Salad with Crispy Rice
Translated from Spanish, the language of the reel.
ANDRES DE OLIVEIRA cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Bessy Rojas on SeeMeCook
Fresh and satisfying tuna salad with cucumber, carrot, and avocado, finished with oven-baked crispy rice and a dressing made with soy sauce, sesame, honey, and ginger. Day-old rice provides a crisp, toasted contrast.
- Time
- 50 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Sesame, eggs, and fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Arroz crujiente
- 585 g
- 16 g
- 14 g
Aderezo
- 2 g
- 6 g
- 20 g
- 30 g
- 25 g
- 30 g
- 50 g
- 30 g
Ensalada
- 425 g
- 300 g
- 120 g
- 150 g
- 45 g
- 9 g
Weights are estimates. Together, the ingredients weigh about 1.86 kg before cooking, which is about 465 g per serving.
Steps
Arroz crujiente
Preheat the oven to 180 °C (350 °F) (375 °F (190 °C)). Line a baking sheet with parchment paper.
Spread the day-old cooked rice over the baking sheet. Toss it with the soy sauce and avocado oil, making sure the grains are well coated and arranged in a single layer.
Bake the rice until golden and crispy, approximately 20–25 minutes. Stir it once or twice during cooking so it browns evenly. Let it cool slightly.
Aderezo
While the rice is baking, grate the ginger and garlic cloves for the dressing.
Place the ginger, garlic, honey, rice vinegar, sesame oil, mayonnaise, soy sauce, and water in a Mason jar.
Seal the jar and shake vigorously until the dressing is smooth and homogeneous. If the mayonnaise sticks to the sides, stir it with a spoon and shake again.
Drain the tuna well. Chop the cucumber, grate or cut the carrots, dice the avocado, and slice the green onions.
Ensalada
Place the tuna, cucumber, carrots, avocado, and green onions in a large salad bowl.
Add the crispy rice and pour over the dressing. Toss gently so the avocado does not get crushed and the rice retains some of its crisp texture.
Finish with sesame seeds and serve immediately, while the rice has its best texture.
Notes
The amounts of rice, soy sauce, avocado oil, green onions, and sesame seeds were not specified in the original publication and have been estimated for four servings. Serve immediately to preserve the crisp texture; if preparing in advance, store the rice separately and add it just before eating.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 585
- Protein
- 35 g
- Carbs
- 58 g
- Fat
- 24 g
- Fiber
- 5 g
Where the calories come from
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