Crispy Rice Tuna Salad
Crispy Rice Tuna Salad
ingredients
½ kg black bean, Verde Valle®
1 onion, finely chopped
1 red pepper without seeds finely chopped
1 green pepper without seeds finely chopped
2 bay leaves
1 ½ teaspoon páprika
1 ½ teaspoon cummin powder
1 tablespoon dried orégano
3 "chiles serranos", chopped
¼ cup balsamic vinegar
2 tablespoons chicken soup powder
2 cups Verde Valle Super Extra Rice
4 cups water
½ cup soy sauce
Juice of 3 limes
Grated ginger
Sesame seeds
2 tbsp rice vinegar
4 Persian cucumbers
½ cup cooked edamame
1 diced avocado
2 tuna steaks, cubed
Finely sliced wonton strips
Fresh mint leaves
Sesame oil
PREPARATION
- Rinse the rice until the water is clear. Cook with water over high heat for 15 minutes, covered. Set aside.
- Spread the rice on a baking tray, drizzle with soy sauce and oil, and bake at 180°C (350°F) for 15 minutes, stirring frequently until crispy.
- Mix soy sauce, lime juice, ginger, rice vinegar, and sesame seeds. Set aside.
- In a large bowl, combine sliced cucumber, edamame, avocado, tuna, mint leaves, and the crispy rice. Add the dressing and toss.
- Garnish with fresh mint and crispy wontons. Serve.
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