Edamame-Rice Salad with Teriyaki Tuna

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2 cups cooked Arborio rice

Sauteed edamame, reserved from Flank Steak with Sauteed Edamame and Wasabi-Mustard Dressing

1/2 cup grated carrots

1/4 cup chopped scallions, green parts only

2 tablespoons chopped fresh cilantro leaves

2 teaspoons sesame oil

1 teaspoon hot Dijon-style mustard

2 (5-ounce) packages prepared tuna fillets

2 tablespoons reduced-sodium teriyaki sauce

Salt and ground black pepper

4 cups red lettuce leaves or 4 large radicchio leaves