Edamame-Rice Salad with Teriyaki Tuna (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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 |
Directions:
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.
2. In a large bowl, combine rice, edamame, carrots, scallions, cilantro, 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.
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