Tuna Avocado Salad (Print Version)
# Ingredients:
→ Rice with Crunch
01 -
450 g microwave jasmine rice pack or 555 g cooked and chilled jasmine or sushi rice
02 -
2 tbsp olive oil
03 -
1 tsp dark soy sauce (optional for a deeper color)
04 -
2 tbsp sesame oil
05 -
2 tbsp tamari or regular soy sauce
→ Sauce
06 -
3 tbsp tamari or regular soy sauce
07 -
1 tbsp honey
08 -
125 g full-egg mayonnaise
09 -
2 tbsp sesame oil
10 -
2 tbsp rice vinegar
11 -
1 tbsp sriracha (optional)
→ Mixed Salad
12 -
2 spring onions sliced thinly
13 -
1 fresh jalapeño, thinly sliced (optional)
14 -
140 g frozen edamame, defrosted
15 -
425 g canned tuna packed in oil, drained well
16 -
1 tsp black sesame seeds
17 -
2 Lebanese cucumbers cut into half-moons
18 -
1 diced avocado
19 -
Chilli oil or crisp (optional)
# Instructions:
01 -
Turn your oven to 220°C (200°C if using a fan setting). Line a baking sheet with parchment paper and spread the cooked rice on it. Add olive oil, sesame oil, tamari, and dark soy (if you're using it). Stir it up to coat, then flatten the rice into an even layer. Bake for 40 to 50 minutes, giving it a stir every 15 minutes until golden brown all over.
02 -
In a small bowl, throw together mayonnaise, rice vinegar, tamari, sesame oil, honey, and sriracha (if desired). Whip until nice and smooth.
03 -
Toss tuna, avocado, cucumber, and edamame into a big bowl along with green onions and the crispy rice. Add the dressing on top. Sprinkle over black sesame seeds, jalapeños, and chilli crisp if you'd like. Mix it all together right before digging in.