Скачать или смотреть Mediterranean Crispy Rice Tuna Salad I

The newest staple in my weeknight dinners rotation is this crispy rice tuna salad, so today we’re making a mediterranean inspired version because tomato girl summer is officially defrosting…

For the Crispy Rice:
·  2-3 cups Leftover Rice
·  4 tbsp. Olive Oil
·  2 tbsp. Soy Sauce
·  1 tbsp. Chili Crisp Oil
·  1 tsp. Salt
 
For the Tuna Salad:
·  2-3 cans Wild Planet Foods Wild Albacore Tuna, drained
·  1 English Cucumber, chopped
·  1 small Red Onion, finely chopped
·  1 cup Cherry Tomatoes, quartered
·  3 Scallions, chopped
·  ½ cup Fresh Mint, chopped
·  ½ cup Fresh Parsley, chopped
·  2 tbsp. Fresh Dill, chopped
·  1 ripe Avocado, chopped
 
For the Ginger Basil Dressing:
·  ½ cup Plain Greek Yogurt
·  ½ cup Fresh Basil Leaves
·  Juice of 1 Lemon
·  2 tbsp. Rice Vinegar
·  2 tbsp. Olive Oil
·  1 tbsp. Honey
·  1” Fresh Ginger, grated
·  (Optional) 2 Garlic Cloves
 
Instructions:

To Make the Crispy Rice:
1.  Preheat oven to 425F. Line a large, rimmed baking pan with parchment paper.
2.  Spoon the leftovers rice onto the prepared pan. Toss in the olive oil, chili crisp oil, soy sauce, and salt. Use the back of a spoon to evenly distribute on the pan. Bake for 30-40 minutes, tossing every 15 minutes, until crispy.

To Make the Dressing:
3.  In a food processor, combine all the ginger basil dressing ingredients. Blend until smooth. Season with salt and black pepper to taste.

To Assemble the Crispy Rice Tuna Salad:
4.  In a large mixing bowl, combine all the chopped veggies, herbs, crispy rice, and creamy ginger basil dressing. Toss until well combined and it’s ready to be enjoyed!