Edamame-Rice Salad with Teriyaki Tuna

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 15m
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  • 2 cups cooked Arborio rice
  • Sauteed edamame, reserved from Flank Steak with Sauteed Edamame and Wasabi-Mustard Dressing
  • 1/2 cup grated carrots
  • 1/4 cup chopped scallions, green parts only
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 teaspoons sesame oil
  • 1 teaspoon hot Dijon-style mustard
  • 2 (5-ounce) packages prepared tuna fillets
  • 2 tablespoons reduced-sodium teriyaki sauce
  • Salt and ground black pepper
  • 4 cups red lettuce leaves or 4 large radicchio leaves


Step 1

In a large saucepan, combine the cooked rice with 1/4 cup of water. Cover and cook until the rice absorbs the water and is cooked through.

Step 2

In a large bowl, combine rice, edamame, carrots, scallions, cilantro, sesame oil, and mustard. Stir to combine.

Step 3

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

Step 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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