Ingredients

• 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

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Instructions

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.