Edamame-rice salad with teriyaki tuna

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Ingredients

  • 450 g cooked Arborio rice
  • Sauteed edamame, reserved from bavette steak with sauteed edamame and wasabi-mustard dressing
  • 115 g grated carrots
  • 60 g chopped spring onions, green parts only
  • 2 tbsps chopped fresh coriander leaves
  • 2 tsps sesame oil
  • 1 tsp hot Dijon-style mustard
  • 2 (140 g) packages prepared tuna fillets
  • 2 tbsps reduced-sodium teriyaki sauce
  • Salt and ground black pepper
  • 900 g red lettuce leaves or 4 large radicchio leaves

Use imperial measurements

Method

How to make Edamame-rice salad with teriyaki tuna

1) In a large saucepan, combine the cooked rice with 60 ml of water. Cover and cook until the rice absorbs the water and is cooked through.

2) In a large bowl, combine rice, edamame, carrots, spring onions, coriander, sesame oil and mustard. Stir to combine.

3) Place the tuna fillets on a plate and pour teriyaki sauce on top. Season, to taste, with salt and black pepper.

4) Arrange red lettuce or radicchio leaves on individual plates. Spoon edamame-rice salad over top or inside radicchio leaf. Top each with tuna fillets and serve.

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