Edamame-rice salad with teriyaki tuna

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
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

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.

Other recipes with rice

Other recipes with tuna

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+