Crispy Rice Tuna Salad with Creamy Cilantro Dressing
You all loved my crispy potato tuna salad so much that today, we’re back with another super easy, high protein dinner using crispy rice and a creamy cilantro dressing for an incredible tuna salad variation that just hits!
Canned tuna is one of my pantry essentials that has hidden superpowers like omega 3’s to reduce inflammation and promoted glowy skin, vitamin D for bone health, antioxidants for a healthy immune system, & more!
Ingredients you’ll need:
- canned tuna
- uncooked jasmine rice
- water
- salt
- olive oil
- soy sauce
- chili crisp oil
- cucumbers
- red onion
- avocado
- scallions
- fresh herbs
- edamame beans
- (optional) jalapeños
- cilantro lime dressing (homemade version below)
Can you store leftover crispy rice tuna salad?
The Crispy Rice Tuna Salad is best enjoyed immediately, or within an hour of making it, for best texture with the crispy rice. However, you can store in the fridge up to 2-3 days, and it’s still super delicious! The flavors continue to meld together for a more flavorful tuna salad, the rice just may be softer.
Looking for my High Protein Crispy Potato Salad recipe? Click here for those details!
Cook with me!
Crispy Rice Tuna Salad with Creamy Cilantro Dressing
Ingredients
For the Crispy Rice Tuna Salad:
- 2-3 cans Wild Planet Foods Wild Albacore Tuna drained
- 1 cup uncooked Jasmine Rice
- 1 cup Water
- 1 tsp. Salt
- 2 tbsp. Olive Oil
- 2 tbsp. Soy Sauce
- 1 tbsp. Chili Crisp Oil
- 1 English Cucumber chopped
- 1 Jalapeno seeds removed and finely chopped
- 1 Red Onion finely chopped
- 3 Scallions chopped
- 1 cup Fresh Herbs chopped, like mint, cilantro, dill, and/or parsley
- 1 ripe Avocado chopped
- 1 cup Edamame beans
For the Creamy Cilantro Dressing:
- ½ cup Plain Greek Yogurt
- 1/3 cup Fresh Cilantro
- Juice of 2 Limes
- 2 tbsp. Rice Vinegar
- 2 tbsp. Olive Oil
- 1 tbsp. Maple Syrup or honey
Instructions
- Preheat oven to 425F. Line a large, rimmed baking pan with parchment paper.
- Add 1 tablespoon olive oil to a large saucepan over medium high heat. Add the uncooked rice and salt to sauté 1-2 minutes. Add the water and bring to a boil. Reduce heat to a simmer to cook covered 15 minutes.
- Spoon the cooked rice onto the prepared pan. Toss in the remaining tablespoon of olive oil, chili crisp oil, and soy sauce. Use the back of a spoon to evenly distribute on the pan. Bake for 30-40 minutes, tossing every 15 minutes, until crispy.
- In a food processor, combine all the creamy cilantro dressing ingredients. Blend until smooth. Season with salt and black pepper to taste.
- In a large mixing bowl, combine all the chopped veggies, crispy rice, and creamy cilantro dressing. Toss until well combined and it’s ready to be enjoyed!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Do you think this would work with brown rice with a longer cooking time?
Hi Ashley! I believe so 🙂
My family loved this!
That makes me so happy to hear! Thanks, Jen!
This worked exactly as written, thanks! I have made this over 3x now and have it for lunch at work. My family also loved this! Thank you, Lauren!!! MUST TRY
AWE YAY! I’m so happy to hear! thank you!!