Crispy Rice Tuna Salad
This is the ideal recipe for this weather and is a great wfh lunch. Baking the rice with soy and sesame makes it so wonderfully crispy and the perfect carrier for so many flavours and marinades. The crunch of plenty of green veg, meaty tuna flakes and a punchy and zesty ginger, lime, sesame dressing is so moreish. Also the beauty of this salad is it actually tastes better the longer it sits so no need to worry about any sad soggy salads. It’s been perfect for me lately working late on shoots and long prep days recipe testing.
(Serves 4 - £2.78 per serving)
2 pouches of microwaveable brown rice
2 tsps sesame oil
3 tbsps reduced salt soy sauce
2 cans good-quality tuna in olive oil
Thumb sized piece of ginger, peeled and finely grated
2 large garlic cloves, peeled and crushed
2 limes, zest and juice 1 tbsp mirin
1 tbsp honey
240g Radishes, finely sliced
300g frozen edamame beans or frozen peas, defrosted
200g sugar snap peas, sliced into 2cm pieces
2 cucumbers, deseeded and finely diced
Large handful coriander, roughly chopped
Half a bunch of spring onions, finely sliced
2 tbsp toasted sesame seeds to garnish (optional)
Preheat the oven to 180°C fan/200°C. Spread the rice on a parchment lined baking tray and drizzle over 1 tsp sesame oil and 1 tbsp soy. Mix well, making sure the rice is well coated and in one even layer. Bake for 10-15 minutes until slightly crispy and golden, turning halfway through.
Meanwhile, make the dressing. Add 1 tsp sesame oil and 2 tbsps soy sauce to a small bowl with the ginger, garlic, lime zest and juice, mirin and honey. Whisk with a fork.
Once the rice is ready, add to a large bowl and pour over the dressing while the rice is still warm, stirring well. Add the drained tuna, radishes, defrosted edamame beans or peas, chopped sugar snap peas, diced cucumber, spring onions and coriander to the bowl, mixing well. Taste and correct the seasoning.
Serve with extra lime wedges on the side, the toasted sesame seeds, and extra coriander.