Spicy Tuna Crispy Rice Cups

Got nothing planned for dinner and a stack of canned tuna in your pantry? Let me help you put them to good use to feed the whole family!

These Spicy Tuna cups are one of those go-to, use-what-you-have meals for when you’ve forgotten to plan ahead but still want something fresh, satisfying, and a little bit fun. Not only is this budget-friendly, but it comes together quickly and uses a handful of pantry staples!

I served the spicy tuna on crispy rice paper, but the options are endless; try nori sheets, corn chips, wraps, or even spoon it over sourdough or toast if that’s what you’ve got on hand!

Serves: 4

Ingredients

6 rice paper sheets

Olive oil, for frying

Tuna Mix:

5 small cans tuna (475g), drained

½ cup edamame beans (thawed if frozen)

2 spring onions, finely sliced (whites and greens separated)

½ avocado, cubed

1 ½ tbsp soy sauce

4 tbsp kewpie mayonnaise

1 tsp rice wine vinegar

1 tbsp crispy chilli oil

To serve:

1 Lebanese cucumber, finely sliced

Toasted sesame seeds

Spring onion greens

Spicy sriracha (or extra kewpie)

Method

1. Cut each rice paper sheet into quarters. Heat a thin layer of olive oil in a large frying pan over medium-high heat. Add a few rice paper pieces at a time and cook for just a few seconds until puffed and crispy (it should puff up straight away, otherwise this means your oil isn’t hot enough). Transfer to a plate lined with paper towel and repeat with remaining pieces.

2. For the spicy tuna, combine the drained tuna, edamame, spring onions (reserving some greens for on top), soy sauce, rice wine vinegar, kewpie mayonnaise, crispy chilli oil and avocado.

3. Slice the cucumber into thin rounds, then thinly slice.

4. Arrange the crispy rice paper pieces on a serving platter. Top each with a few slices of cucumber, followed by a spoonful of the spicy tuna.

5. Drizzle with sriracha mayo (or extra kewpie for a milder option), then sprinkle with the toasted sesame seeds and spring onion greens.

6. Serve immediately!