EDAMAME-RICE SALAD WITH TERIYAKI TUNA

Edamame-Rice Salad with Teriyaki Tuna image

Provided by Robin Miller : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 11

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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

Steps:

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.