MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spicy Tuna Salad w/Crispy Rice
Categories: Seafood, Vegetables, Chilies
Yield: 4 servings

1 1/2 c Sushi rice; rinsed well
1 tb + 2 ts unseasoned rice
- vinegar
2 ts Granulated sugar
Salt
3 Scallions; trimmed
2 Persian or mini seedless
- cucumbers
20 oz (4 cans) water-packed tuna;
- drained
1/3 c Mayonnaise
1 1/2 tb Sriracha; more to taste
2 ts Soy sauce
3 Tablespoons; more as needed

In a large nonstick skillet with a lid, stir together 2
cups water, the rice, 1 tablespoon rice vinegar, the
sugar and 1 teaspoon salt. Bring to a boil over high
heat, then cover, reduce heat to low and cook until rice
is tender, 18 to 20 minutes.

Meanwhile, thinly slice the scallions and cucumbers. In
a large bowl, stir together the scallions, tuna,
mayonnaise, Sriracha, soy sauce and remaining 2
teaspoons rice vinegar. Taste and add more Sriracha for
more heat. Refrigerate until the rice is ready (or up to
5 days).

Sprinkle the cucumbers with a pinch of salt.

Now crisp the rice: Make 4 or 5 small holes in the rice
in the skillet, then pour the oil down the sides of the
pan and into the divots. Increase heat to medium and
cook until the rice is browned at the edges, 4 to 7
minutes. (You can lift the rice to check.) If you don’t
see oil bubbling in the holes, add a teaspoon or two
more oil.

Divide the rice, crispy side up, among bowls or plates
and serve with a scoop of the spicy tuna and the
cucumbers.

By: Ali Slagle

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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