Crispy Rice Tuna Salad with Creamy Cilantro Dressing

Name: Crispy Rice Tuna Salad with Creamy Cilantro Dressing
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4-5
Ingredients: 2-3 (5oz) cans Wild Planet Albacore Wild Tuna; 1 cup uncooked Jasmine Rice; 1 cup Water; 1 tsp Salt; 2 Tbsp Olive Oil, divided; 2 Tbsp Soy Sauce; 1 Tbsp Chili Crisp Oil; 1 English Cucumber, chopped; 1 Jalapeño, seeds removed and finely chopped; 1 Red Onion, finely chopped; 3 Scallions, chopped; 1 cup Fresh Herbs, chopped (mint, cilantro, dill, and/or parsley); 1 ripe Avocado, chopped; 1 cup Edamame Beans; ½ cup Plain Greek Yogurt; ⅓ cup Fresh Cilantro; Juice of 2 Limes; 2 Tbsp Rice Vinegar; 2 Tbsp Olive Oil; 1 Tbsp Maple Syrup or Honey

Recipe by @brightmomentco

Building on the success of Crispy Potato Tuna Salad, this Crispy Rice Tuna Salad takes that same satisfying concept in a completely different direction. The magic starts with jasmine rice that gets toasted until golden and crunchy, creating textural contrast that makes every bite interesting. Wild Planet's premium tuna anchors this vibrant bowl, while a bright cilantro dressing ties together fresh vegetables and herbs into something that feels both substantial and refreshing.

Crispy Rice Tuna Salad with Creamy Cilantro Dressing

@brightmomentco

Rated 5.0 stars by 1 users

Ingredients

For the Crispy Rice Tuna Salad

2-3 (5oz) cans Wild Planet Albacore Wild Tuna
1 cup uncooked Jasmine Rice
1 cup Water
1 tsp Salt
2 Tbsp Olive Oil, divided
2 Tbsp Soy Sauce
1 Tbsp Chili Crisp Oil
1 English Cucumber, chopped
1 Jalapeño, seeds removed and finely chopped
1 Red Onion, finely chopped
3 Scallions, chopped
1 cup Fresh Herbs, chopped (mint, cilantro, dill, and/or parsley)
1 ripe Avocado, chopped
1 cup Edamame Beans

For the Creamy Cilantro Dressing

½ cup Plain Greek Yogurt
⅓ cup Fresh Cilantro
Juice of 2 Limes
2 Tbsp Rice Vinegar
2 Tbsp Olive Oil
1 Tbsp Maple Syrup or Honey

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Directions

Preheat oven to 425°F
Line a large, rimmed baking pan with parchment paper
Heat 1 Tbsp olive oil in a large saucepan over medium-high heat
Add uncooked rice and salt, sauté 1-2 minutes
Add water and bring to a boil
Reduce heat to simmer, cover and cook 15 minutes
Transfer cooked rice to prepared baking pan
Toss with remaining 1 Tbsp olive oil, chili crisp oil, and soy sauce
Spread evenly using back of a spoon
Bake 30-40 minutes, tossing every 15 minutes, until crispy
Meanwhile, combine all dressing ingredients in food processor
Blend until smooth and season with salt and pepper
In a large mixing bowl, combine drained tuna, all chopped vegetables, herbs, avocado, and edamame
Add crispy rice and creamy cilantro dressing
Toss until well combined and serve