Tuna Salad with Crispy Rice

Ingredients

• 3 cup Day-old cooked white rice (Cold and slightly dry; estimated amount because the source does not specify a measurement.)
• 2 tbsp Soy sauce for the rice (Estimated amount; use as needed to season the rice.)
• 1 tbsp Avocado oil (To mix with the rice before baking; estimated amount.)
• 1 tsp Grated fresh ginger
• 2 Grated garlic (Medium cloves, grated.)
• 1 tbsp Honey
• 2 tbsp Rice vinegar
• 2 tbsp Sesame oil
• 2 tbsp Mayonnaise
• 3 tbsp Soy sauce for the dressing
• 2 tbsp Water
• 3 lata Canned tuna (Preferably Safe Catch Elite tuna; drained. One can is estimated to contain approximately 142 g drained.)
• 1 Cucumber (Diced or cut into half-moons.)
• 2 Carrots (Grated or thinly sliced.)
• 1 Avocado (Peeled and pitted, then diced.)
• Scallions (To taste, thinly sliced.)
• Sesame seeds (To taste, for finishing; estimated amount of 1 tbsp.)

Steps

1. 1

   Preheat the oven to 180 °C (375 °F). Place the day-old cooked white rice in a bowl and separate it with a fork to break up any clumps.

2. 2

   Add the soy sauce and avocado oil to the rice. Mix until the grains are lightly seasoned and coated with oil.

3. 3

   Spread the rice in a thin layer on a baking sheet. Bake at 180 °C (375 °F) until crispy, approximately 20 to 25 minutes; stir it once so it browns evenly. Let it cool slightly.

4. 4

   To prepare the dressing, place the grated ginger, grated garlic, honey, rice vinegar, sesame oil, mayonnaise, soy sauce, and water in a Mason jar.

5. 5

   Seal the jar tightly and shake vigorously until the dressing is smooth and homogeneous. If the mayonnaise separates, shake again just before serving.

6. 6

   Drain the three cans of tuna and place them in a large bowl. Gently flake it with a fork.

7. 7

   Add the cucumber, carrots, avocado, and scallions to the bowl with the tuna. Mix carefully so the avocado does not get crushed too much.

8. 8

   Add the crispy rice to the salad and pour in the dressing. Mix until all the ingredients are lightly coated.

9. 9

   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 per serving

• salad
• main course
• high-protein
• fish
• baked
• crispy
• fresh meal
• Asian-inspired