In a large saucepan, combine the cooked rice with 1/4 cup of water. Cover and cook until the rice absorbs the water and is cooked through.
In a large bowl, combine rice, edamame, carrots, scallions, cilantro, sesame oil, and mustard. Stir to combine.
Place the tuna fillets on a plate and pour teriyaki sauce on top. Season, to taste, with salt and black pepper.
Arrange red lettuce or radicchio leaves on individual plates. Spoon edamame-rice salad over top or inside radicchio leaf. Top each with tuna fillets and serve.
Copyright 2006, Robin Miller, All Rights Reserved