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 Nazareth Simons on SeeMeCook
Fresh and hearty tuna salad with cucumber, carrot, avocado, and scallions, served with rice baked until crispy. Finished with a dressing made with soy sauce, sesame, ginger, garlic, honey, and mayonnaise.
- Time
- 45 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Sesame, eggs, soy, and fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Arroz crujiente
- 600 g
- 30 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
- 15 g
- 9 g
Weights are estimates. Together, the ingredients weigh about 1.83 kg before cooking, which is about 460 g per serving.
Steps
Arroz crujiente
Preheat the oven to 180 °C (350 °F) (375 °F (190 °C)). Place the day-old cooked white rice in a bowl and separate it with a fork to break up any clumps.
Add the soy sauce and avocado oil to the rice. Mix until the grains are lightly seasoned and coated with oil.
Spread the rice in a thin layer on a baking sheet. Bake at 180 °C (350 °F) (375 °F (190 °C)) until crispy, approximately 20 to 25 minutes; stir it once so it browns evenly. Let it cool slightly.
Aderezo
To prepare the dressing, place the grated ginger, grated garlic, honey, rice vinegar, sesame oil, mayonnaise, soy sauce, and water in a Mason jar.
Seal the jar tightly and shake vigorously until the dressing is smooth and homogeneous. If the mayonnaise separates, shake again just before serving.
Ensalada
Drain the three cans of tuna and place them in a large bowl. Gently flake it with a fork.
Add the cucumber, carrots, avocado, and scallions to the bowl with the tuna. Mix carefully so the avocado does not get crushed too much.
Add the crispy rice to the salad and pour in the dressing. Mix until all the ingredients are lightly coated.
Serve immediately and sprinkle sesame seeds on top. The crispy rice retains its texture best when added just before eating.
Notes
The source does not specify amounts for the rice, soy sauce, and oil used for the rice, or for the cucumber, carrots, scallions, or sesame seeds; these amounts were estimated for four servings. Add the crispy rice at the end to prevent it from becoming soggy. Refrigerate the salad and dressing separately for up to 1 day; the avocado may darken over time.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 593
- Protein
- 35 g
- Carbs
- 59 g
- Fat
- 24 g
- Fiber
- 5 g
Where the calories come from
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