This is an easy weeknight dinner idea for the whole family – in fact it works well for lunch too. All you need is leftover rice, tinned tuna, salad ingredients and a few pantry staples. And definitely do not forget the addition of the chilli crunch, it is SO yummy!
I feel like leftover rice has been waiting its whole life for THIS salad! Tinned tuna has been waiting too! Seriously the best dinner you can make with leftover rice and tinned tuna, my goodness. It feels like a dish from a fancy restaurant – especially when you finish with the black sesame seeds and chilli crunch and a little extra chopped coriander.
How to Make Crispy Rice Salad with Tinned Tuna
Let’s go over how to make it. Start with cooking the leftover rice. you have to mix the rice with oil (sesame and olive) as well as some soy sauce. Mix it all in. You bake it at quite a high temp (200C) for about 15-20 minutes, although you could bake it for longer if you like really chewy/crispy rice but my teeth and my jaw doesn’t love that!
Whilst the rice bakes – drain the water from the tuna, chop / prep the veggies and herbs and add to a large bowl. Once the rice is ready, add that to the bowl as well and mix everything together. Serve the salad into each bowl and then dress it up – add the dressing, sesame seeds and chilli crunch, even a little extra coriander or spring onions!
If you love tuna, then you will also love these tuna fish cakes! If you love rice, then you will also enjoy this Warm and Healthy Brown Rice salad.
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Crispy Rice Salad with Tinned Tuna
Prep Time: 5 mins- Cook Time: 15 mins
- Total Time: 20 minutes
Yield: Serves 4-5 1x
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Pin RecipeDescription
Easy dinner idea for leftover rice and tinned tuna, this crispy rice salad is so delicious and takes 20 minutes to put together.
Ingredients
Crispy Rice
- 3 cups cooked jasmine rice (cold — important)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
Dressing
- ¼ cup mayonnaise
- ½ cup plain yoghurt
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar (or white wine vinegar)
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Optional: 1 tablespoon sriracha
Salad
- 3 cans tuna, drained
- ½ English cucumber, chopped
- 1 ½ cups (240g) edamame beans (or peas)
- 6 spring onions, sliced
- ¼ cup chopped coriander
- Optional: 1 avocado, diced
- Optional: ½ red onion
For Serving (each bowl)
- Sesame seeds (black)
- Chilli crunch
Instructions
- Heat oven to 200°C (350°F) Spread cold rice onto a lined tray. Drizzle over soy sauce, sesame oil and olive oil. Toss and spread thinly. Bake 15–20 minutes until lightly golden and crispy on the edges.
- In a large bowl combine salad ingredients and crispy rice.
- Whisk together all the dressing ingredients until well combined.
- Serve salad into bowls and drizzle over dressing and sprinkle with sesame seeds and chilli crunch.
Notes
- Rice MUST be cold before baking → otherwise it steams not crisps
- Spread thinly → crowded rice = chewy
- Add dressing right before serving → otherwise soggy
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