This crispy rice tuna salad is the perfect summer dinner. Made with sustainably sourced and Ocean Wise-certified tuna poke. Learn more about Ocean Wise-certified seafood
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Tuna Poke Crispy Rice Salad
Ingredients
Tuna:
1 lb ahi tuna poke cubes
2 tbsp soy sauce
1 tbsp ponzu
1 tsp rice vinegar
1 tsp sesame oil
3 scallions, thinly sliced
2 tsp sesame seeds
Crispy Rice:
Leftover rice
Avocado oil
Salad Mix-Ins:
Cucumber, diced
Mango, cubed
Sesame seeds
Other options: avocado, edamame, etc.
Instructions
First, marinate the tuna. Combine all liquid ingredients in a bowl. Add the tuna, scallions, and sesame seeds. Stir, cover, and let sit in the fridge to marinate.
Next, prepare the crispy rice. Preheat oven to 450 degrees. Line a baking tray with parchment paper and add the rice. Generally, drizzle with avocado oil and mix to fully coat. Cook in the oven for 10 minutes. Stir and cook for an additional 10-15 minutes, until lightly browned and crispy. Every oven is different so keep an eye on it! Remove from the oven and let cool completely.
To assemble, place the marinated tuna in a bowl and top with crispy rice and salad mix-ins. We used cucumber and mango.
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