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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Edamame-Rice Salad with Teriyaki Tuna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions