Crispy Rice with Jalapeo Tuna

Skill Level: Easy
Serves: 8
Nutritional Information (Per Serving): Calories 121 | Total Fat 2g | Saturated Fat 0g | Cholesterol 12mg | Sodium 301mg | Carbohydrates 17g | Fiber 1g | Sugar 1g | Protein 9g
Total Time: 1 hour 45 minutes (includes cooling time)
Hands-On Time: 25 minutes

Enjoy this as an appetizer at gatherings or as a savory pre-meal bite that's sure to elevate any night in. Air-fried, golden-brown squares of Mexican-inspired rice are topped with sushi-quality tuna tossed with bright cilantro, scallions, smoky adobo, and a squeeze of lime. Each bite is finished with a thin ring of serrano for a gentle kick.

Ingredients

One 6.4-ounce package Mexican-style rice mix
Olive oil spray, for coating rice
1 cup fresh cilantro, minced
1 tablespoon Japanese mayo
1/2 teaspoon chipotle peppers in adobo sauce
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
2 scallions, white parts finely minced, greens thinly sliced
1 garlic clove, grated
1 jalapeo, seeded and finely chopped
1 lime, zested and halved, plus lime wedges for serving, if desired
Kosher salt and fresh black pepper
8 ounces sushi-grade tuna, diced into 1/8-inch cubes
1 serrano chili, thinly sliced

Special Equipment:

6-quart air fryer

Prepare an 8-inch square pan by lining it with foil, leaving an overhang on two sides to help with removal later.
Combine the rice and the flavoring packet from the box in a small pan with 2 1/4 cups water. Bring to a boil over medium-high heat, cover, then reduce heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Press the cooked rice evenly into the lined pan and chill until completely cold, about 1 hour.
Lift the chilled rice block from the pan using the foil and transfer to a cutting board. Remove the foil and slice the rice into 16 equal squares. Lightly spritz the tops of each square with olive oil spray so they glisten.
Arrange rice squares in the basket of a 6-quart air fryer. Cook at 350F until crisp and golden, about 15 minutes (air fryer models vary).
While the rice cooks, in a medium bowl combine the cilantro, Japanese mayo, chipotle in adobo, chili powder, cumin, the white parts of the scallions, grated garlic, jalapeo, lime zest, 1/4 teaspoon kosher salt, and a few twists of black pepper. Add the diced tuna and gently toss until evenly coated.
Place the crispy rice squares on a serving plate. Spoon the tuna mixture over each square, top with a serrano slice, and scatter the sliced scallion greens. Squeeze the lime halves over the toppings and serve extra lime wedges alongside, if desired.

Cook's Tip: Air fryer settings vary by model; consult your machine's manual for best results.