THMD4: Crispy Rice Tuna Salad

What ingredients you will need

• avocado
• black sesame seeds
• chilli crisp oil
• cucumber
• edamame, shelled – you can buy these in a tin or in the frozen section.
• jasmine or basmati rice
• mayonnaise – you can use Kewpie or a whole egg mayonnaise. We also have a recipe to make your own Japanese Mayonnaise in our SkinnyAsia cookbook. 
• nori sheets (optional)
• pickled ginger
• rice wine vinegar
• sesame oil
• soy sauce, tamari or coconut aminos
• spring onion
• Sriracha sauce – or you can make your own with our homemade Sriracha Sauce recipe.
• 425 g tinned tuna

This page exists to help people find what cookbook the Crispy Rice Tuna Salad is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.

Tips & Dietary Needs

• Protein swap – Replace tuna with shredded poached chicken and stir through sauce by hand. Or salmon is also delicious.
• Don’t like crispy rice? Just don’t crisp the rice ! 
• Boost the protein – Increase tuna and add sliced omelette, seasoned with 1 tsp soy sauce.
• Low carb/Lower calorie/Paleo – Replace rice with cauliflower rice (before Step 1 chop for 3 sec/speed 5/MC on or manually grate). Toss cauliflower rice with seasoning and skip straight to the oven or air fryer (checking regularly to avoid burning). Replace rice wine vinegar with apple cider vinegar if desired. Omit edamame if desired.
• Go veggie – Replace tuna with chopped boiled eggs.
• Low Fodmap – Use mayonnaise or lactose-free Greek yoghurt. Use only half an avocado and add some shredded carrot if desired. Use green part only of spring onions. Use compliant Sriracha sauce.

 

How to Serve

• Toppings – Top with Chilli Crisp Oil, black sesame seeds and chopped spring onion.
• Serve with small nori sheets if desired.

From the Testing Team

• Linda B – I’ve been wanting to try this but my husband doesn’t eat rice. I kept the rice separate but he asked to try some and the recipe definitely didn’t disappoint. Left out the edamame but have some on order for next time. This was next level delicious!
• Leia S – Mr 19 & his girlfriend LOVED this. I knew they would. Mr 19 “this is almost the best thing you have ever made mum” His girlfriend loved the crispy rice factor. I’ve put one aside for mr 15 when he finishes work. I made mr 14’s but never added the crispy chilli oil or extra Sriracha to his & he scoffed it down. Definitely a winner here.
• Amanda E – Had to make this again. AMAZING… AGAIN!! Mr 9yr old proclaimed it to be the “Goat” (last time he said top2) . And really wanted seconds, but didn’t because he wanted me to have leftovers for lunch tomorrow We added some thinly sliced radish this time , and was a great addition xx
• Sally O – I made this today and substituted the tuna for poached shredded chicken. I wish I had some of the garnishes to finish it off properly. I used white sesame seeds as this was all I had. Absolutely loved the dish. I used Greek yoghurt but my girls asked if next time I could use kewpie mayonnaise.
• Tara L – So this definitely goes down as the dark horse of the book for me. I was not keen to test this one. Tuna Salad . But I read all your reviews and thought ok I need to give this a go – surely it can’t be good . WRONG!!! IT WAS DIVINE!!! I followed the recipe exactly and honestly thought it was spot on. The Crispy Chilli Oil garnish absolutely made it for me.
• Mel C – So tasty! Really filling too. My husband suggested you could use change fried noodles instead of rice if you were in a hurry.
  I used the air fryer, but it was quite a thick layer of rice, as I could only use a small tray, it took an extra 10 mins to crisp up. Would probably be quicker in the oven in a larger tray and thinner layer