Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Crispy Rice with Jalapeño Tuna
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- Level: Easy
- Total: 1 hr 45 min (includes chilling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 121
- Total Fat
- 2 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 12 milligrams
- Sodium
- 301 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 1 grams
- Sugar
- 1 grams
- Protein
- 9 grams
This recipe is sponsored by Rice-A-Roni. Whether served as a starter at your next party or a pre-dinner snack, this dish will make an evening spent at home all the more special. We dress up air-fried squares of Mexican style rice with sushi-grade tuna tossed in bold and fresh elements including cilantro, scallions, adobo and a splash of lime. A slice of serrano chile adds a bit of spice to each square.
- Level: Easy
- Total: 1 hr 45 min (includes chilling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 121
- Total Fat
- 2 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 12 milligrams
- Sodium
- 301 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 1 grams
- Sugar
- 1 grams
- Protein
- 9 grams
Ingredients
Directions
Special equipment:
a 6-quart air fryer- Line an 8-inch square baking dish with foil, leaving at least a 2-inch overhang on 2 sides.
- Add the rice and seasoning packet from the box to a small saucepan with 2 1/4 cups water and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover and cook until the water has evaporated and the rice is tender, about 15 minutes. Transfer the rice to the prepared baking dish, pressing it into an even layer. Refrigerate until completely chilled, about 1 hour.
- Use the foil overhang to remove the rice to a cutting board; discard the foil. Cut the rice into 16 squares. Spray the tops of the squares with a few sprays of olive oil spray (enough to make the rice look shiny).
- Transfer the squares to a 6-quart air fryer and cook at 350 degrees F until golden brown and crispy, about 15 minutes (see Cook’s Note).
- Meanwhile, combine the cilantro, mayonnaise, chipotle in adobo sauce, chili powder, cumin, scallion whites, garlic, jalapeño, lime zest, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Gently fold in the tuna until evenly coated.
- Transfer the rice squares to a serving platter and top evenly with the tuna mixture. Garnish with a slice of serrano chile and the scallion greens. Squeeze the lime halves over top and serve with lime wedges on the side, if using.
Cook’s Note
Settings may vary on your air fryer depending on the model. Please refer to the manufacturer’s guide.
