Edamame-Rice Salad with Teriyaki Tuna

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 servings
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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


  1. 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.
  2. In a large bowl, combine rice, edamame, carrots, scallions, cilantro, sesame oil, and mustard. Stir to combine.
  3. Place the tuna fillets on a plate and pour teriyaki sauce on top. Season, to taste, with salt and black pepper.
  4. 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.
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