Edamame-Rice Salad with Teriyaki Tuna Recipe

Name: Edamame-Rice Salad with Teriyaki Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large saucepan, combine the cooked rice with 1/4 cup of water.
2
Cover and cook until the rice absorbs the water and is cooked through.
3
In a large bowl, combine rice, edamame, carrots, scallions, cilantro, sesame oil, and mustard.
4
Stir to combine.
5
Place the tuna fillets on a plate and pour teriyaki sauce on top.
6
Season, to taste, with salt and black pepper.
7
Arrange red lettuce or radicchio leaves on individual plates.
8
Spoon edamame-rice salad over top or inside radicchio leaf.
9
Top each with tuna fillets and serve.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Edamame-Rice Salad with Teriyaki Tuna falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Edamame-Rice Salad with Teriyaki Tuna

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