Fennel & Roasted Zucchini Tuna Salad with Chili Crisp Honey Crispy Rice
Servings: 4
Ingredients
For the Crispy Rice:
- 3 cups Cooked Rice
- 2 tbsp. Olive Oil
- 2 tbsp. Chili Crisp Oil
- 2 tbsp. Honey
- 1 tsp. Fine Sea Salt
For the Roasted Zucchini:
- 2 Zucchini chopped
- 1 tbsp. Olive Oil
- 1 tsp. Fine Sea Salt
For the Creamy Lemon Vinaigrette:
- ¼ cup Sour Cream or plain Greek yogurt
- ¼ cup Olive Oil
- Zest and Juice of 1 Lemon
- 1 tsp. Dijon Mustard
- 1 tsp. Red Wine Vinegar
- Salt & Black Pepper to taste
For the Tuna Salad:
- 2 cans Wild Planet Foods Wild Albacore Tuna liquids drained
- 1 Fennel Bulb finely chopped
- 1 tbsp. Chopped Tarragon
- 1 tbsp. Chopped Mint
- 1 cup Marinated Artichoke Hearts chopped
- ½ small Red Onion thinly sliced
Instructions
- Preheat oven to 425F. Line a large pan with parchment paper.
- Toss all crispy rice ingredients together on the pan, spread out evenly on ½ of the pan.
- Toss all the zucchini ingredients together on the empty half of the pan, then spread out evenly.
- Roast the rice and zucchini for 15-20 minutes, flip the rice and zucchini, then roast another 15-20 minutes, until rice is crispy. Let rest 5 minutes on the pan.
- To make the salad dressing, combine all ingredients in a small bowl and whisk until smooth. Set aside.
- In a large bowl, add the canned tuna. Break up with a fork to finer pieces. Add the chopped fennel, tarragon, mint, artichokes and sliced red onion. Toss to combine, then add the salad dressing to preferred amount.
- Lastly, toss in the crispy rice and zucchini to enjoy warm!
