This fresh salad is a delightful mix of creamy avocado, tasty tuna, and crunchy rice. It’s quick to throw together and is perfect for a simple lunch or a light dinner!
Trust me, you’ll want to keep some crispy rice on hand just for this. It adds such a fun crunch! I love making it ahead so I can grab it whenever hunger strikes.
Key Ingredients & Substitutions
Cooked White Rice: I recommend using jasmine or basmati rice for a light and fluffy texture. If you have leftover rice, that works perfectly! If you need a substitution, quinoa or cauliflower rice also makes a great base.
Tuna: Canned tuna is super convenient. You can use tuna in olive oil for richer flavor or any type of canned fish like salmon. For a vegetarian option, chickpeas or diced tofu can replace the tuna.
Avocado: A ripe avocado adds creaminess to the salad. If you’re out of avocados, try using a dollop of Greek yogurt or sour cream for a similar texture.
Edamame: Frozen edamame is easy to use and adds a nice protein boost. You can replace it with peas or any other legumes if you prefer. Just remember to cook them first!
Green Onions: They add a fresh, mild onion flavor. If you don’t have green onions, chives or diced red onion work well, just use a smaller amount to avoid too much pungency.
How Do I Make Crispy Rice?
Crispy rice is a fun part of this salad! Here’s how to make it perfectly crunchy:
- Spread your cooked rice evenly on a baking sheet.
- Preheat your oven to 375°F (190°C).
- Bake for 10-15 minutes, stirring halfway through to ensure even crisping.
- Keep an eye on it, so it doesn’t burn, and pull it out when the edges are just golden and crispy.
Let it cool down a bit before using it in your salad. This way the crispiness holds up well against the creamy ingredients!
Easy Tuna Avocado Crispy Rice Salad
Ingredients You’ll Need:
- 2 cups cooked white rice (preferably cooled and slightly crispy)
- 1 can (5 oz) tuna in water, drained and flaked
- 1 ripe avocado, sliced
- 1/2 cup edamame (shelled, cooked)
- 1/2 cup cucumber, diced or thinly sliced
- 1-2 green onions, thinly sliced
- 1 tablespoon black sesame seeds
- 2 tablespoons soy sauce or tamari for drizzle
- 1 teaspoon toasted sesame oil (optional)
- 1 teaspoon rice vinegar (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe is quick and easy, taking about 15 minutes to prepare. If you need to make your rice crispy, you’ll want to add an extra 10-15 minutes for that. Overall, it’s a perfect option for a fast and healthy meal!
Step-by-Step Instructions:
1. Making the Crispy Rice:
If your cooked rice is not crispy, spread it evenly on a baking sheet. Preheat your oven to 375°F (190°C) and toast the rice for 10-15 minutes, stirring occasionally. You want the edges to start getting crispy while making sure the rice doesn’t burn.
2. Combine the Ingredients:
In a large mixing bowl, combine the crispy rice, drained and flaked tuna, cooked edamame, diced cucumber, and sliced green onions. Give it a gentle mix to start blending everything together.
3. Add the Avocado:
Carefully fold in the sliced avocado. Try not to mash it too much, so you can keep those lovely chunks intact. It adds a nice creaminess to the salad.
4. Season the Salad:
Sprinkle the black sesame seeds over the mixture. Then, drizzle the soy sauce and optional toasted sesame oil over the salad. If you’re using rice vinegar, add that too, and toss everything together gently to combine the flavors.
5. Final Touches:
Give the salad a taste and adjust with salt and pepper as needed. This is your moment to make it just right!
6. Serve and Enjoy:
Serve the salad immediately while the rice is crunchy. This delightful mix of creamy avocado, tender tuna, and crispy rice is sure to please!
Enjoy your fresh and vibrant Tuna Avocado Crispy Rice Salad!
Can I Use Leftover Rice for This Salad?
Absolutely! Using leftover rice is a great time-saver. Just make sure to spread it out and toast it in the oven to achieve that crispy texture for the best results.
What Can I Substitute for Tuna?
If you’re looking for a substitute, canned salmon or shredded chicken works well. For a vegetarian option, try using chickpeas or diced tofu instead of tuna!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. However, the crispy rice may lose its crunch, so you can reheat it in the oven to regain some texture before serving again.
Can I Prepare This Salad Ahead of Time?
Yes! You can prepare all the ingredients in advance and mix them just before serving. Keep the avocado separate until you’re ready to serve to prevent browning. Enjoy it fresh for the best flavor and texture!
