Edamame Rice Salad With Teriyaki Tuna Recipes

EDAMAME SALAD

Edamame Salad image

A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunchboxes!

Provided by Sonya

Categories Salad Beans

Time 1h45m

Yield 6

Number Of Ingredients 9

Ingredients

4 cups shelled edamame (green soybeans)
1 cup chopped napa cabbage
½ cup chopped bok choy
½ cup rice wine vinegar
¼ cup sesame oil
1 teaspoon coarse salt
½ cup shredded carrots
1 tablespoon black sesame seeds
¼ cup shredded white daikon radish

Steps:

Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator.
Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes.
Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour.
Top edamame salad with sesame seeds and daikon radish before serving.

Nutrition Facts : Calories 97 calories, Carbohydrate 2.1 g, Fat 9.9 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 334.7 mg, Sugar 0.9 g

MISO COD WITH EDAMAME RICE

Miso Cod with Edamame Rice image

Cod is a very mild and affordable fish that lends itself well to a variety of seasonings including the umami-rich, sweet-salty miso glaze in this recipe. To complete the meal, we steam sliced carrots in the same pot as the rice while it cooks for a complete one-pot side dish.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 6-ounce cod fillets
2 tablespoons white miso paste
1 tablespoon plus 1 teaspoon toasted sesame oil
4 teaspoons honey
2 teaspoons grated fresh ginger
1 cup long-grain white rice, rinsed well
Kosher salt
2 carrots, thinly sliced on an angle
1 cup frozen shelled edamame, thawed
2 scallions, sliced
1 tablespoon toasted sesame seeds
Freshly ground pepper

Steps:

Preheat the broiler. Place the cod fillets on a foil-lined baking sheet. Stir the miso, 1 tablespoon sesame oil, the honey and ginger in a small bowl until smooth. Rub the cod all over with about 2 tablespoons of the sauce. Arrange flat-side down and spread the remaining sauce over the top of the fillets.
Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in the rice and 1/2 teaspoon salt. Return to a boil, then stir and reduce the heat to medium low. Add the carrots on top of the rice, cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Sprinkle the edamame on top, cover and let stand, 5 minutes.
Meanwhile, broil the cod until the sauce is browned and the fish flakes easily with a fork, 6 to 8 minutes, depending on the thickness.
Fluff the rice to mix in the carrots and edamame. Add half the scallions and sesame seeds and the remaining 1 teaspoon sesame oil and stir to combine; season with salt and pepper. Divide the rice among plates. Top with the cod and sprinkle with the remaining scallions and sesame seeds.

Nutrition Facts : Calories 450, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 65 milligrams, Sodium 653 milligrams, Carbohydrate 55 grams, Fiber 3 grams, Protein 25 grams, Sugar 10 grams

TUNA RICE SALAD

Tuna Rice Salad image

I got this recipe from an ex-SIL and we have enjoyed it for years. So easy to make, cool and light, and yet filling.

Provided by Cloudtears

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups leftover cooked rice (cold)
1 (6 ounce) can tuna (I prefer water packed)
2 stalks celery (chopped)
3 green onions (chopped, be sure to include some of the greens)
1/2 cup mayonnaise (can be Lite) or 1/2 cup salad dressing (can be Lite)

Steps:

Mix all of the ingredients together using just enough mayonnaise to bind everything.
Add salt and pepper to taste.
Cover and place in refrigerator for an hour or more.
Place an ice cream scoop full on a lettuce leaf and garnish as desired.

Nutrition Facts : Calories 303.1, Fat 12.1, SaturatedFat 2, Cholesterol 23.8, Sodium 243.2, Carbohydrate 35, Fiber 0.9, Sugar 2.5, Protein 12.7

RICE SALAD WITH FRESH TUNA

Rice Salad With Fresh Tuna image

Provided by Florence Fabricant

Categories dinner, main course, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup long-grain rice
Salt
1/4 cup extra-virgin olive oil, or more to taste
1/2 small red onion, finely chopped
1 clove garlic, minced (optional)
1/4 cup chopped fresh mint leaves
1 cup packed, flaked cooked fresh tuna
1/4 cup dry white wine
Freshly ground black pepper

Steps:

Add rice to a large pot of boiling salted water. When water returns to boil, cook until tender, about 15 minutes. Drain well. Place rice in a serving bowl, and fold in enough olive oil to keep it from sticking.
Stir in red onion, garlic and mint. Fold in cooked tuna. Add white wine and additional oil to taste.
Season to taste with salt and pepper; allow to marinate one hour. Check seasonings before serving.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 12 grams, Carbohydrate 39 grams, Fat 14 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 1 gram, TransFat 0 grams

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