Name: Mediterranean Rice Salad with Seared Tuna
Yield: 4
Ingredients: 1 1/2 c. long-grain rice -; 1 small red onion -; 1 large tomato -; 1 red bell pepper -; 1/2 c. black olives -; 3 tbsp. Chopped flat-leaf parsley -; 1 tsp. dried thyme -; 3 tbsp. white-wine vinegar -; 1 1/2 tsp. Dijon mustard -; 1 clove garlic -; 1 1/2 tsp. salt -; 3/4 tsp. fresh-ground black pepper -; c. plus 1 tablespoon olive oil -; 4 tuna steaks -

Mediterranean Rice Salad with Seared Tuna

Recipe information

Cooking:

Servings per container:

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Ingredients for - Mediterranean Rice Salad with Seared Tuna

1. 1 1/2 c. long-grain rice -

2. 1 small red onion -

3. 1 large tomato -

4. 1 red bell pepper -

5. 1/2 c. black olives -

6. 3 tbsp. Chopped flat-leaf parsley -

7. 1 tsp. dried thyme -

8. 3 tbsp. white-wine vinegar -

9. 1 1/2 tsp. Dijon mustard -

10. 1 clove garlic -

11. 1 1/2 tsp. salt -

12. 3/4 tsp. fresh-ground black pepper -

13. c. plus 1 tablespoon olive oil -

14. 4 tuna steaks -

How to cook deliciously - Mediterranean Rice Salad with Seared Tuna

1. Stage

In a large pot of boiling, salted water, cook the rice until just done, about 10 minutes. Drain. Rinse with cold water. Drain thoroughly.

2. Stage

In a medium glass or stainless-steel bowl, combine the rice, onion, tomato, bell pepper, olives, parsley, and 1/2 teaspoon of the thyme. In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Add the 1/3 cup oil slowly, whisking. Toss this vinaigrette with the rice.

3. Stage

Rub the tuna with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat a grill pan or large heavy frying pan over moderately high heat. Put the tuna in the pan and cook for 2 minutes. Turn and cook until done to your taste, about 2 minutes longer for medium rare. Mound the rice on plates and top with the tuna.

4. Stage

Wine Recommendation: Look for a light, refreshing white wine from the Mediterranean. Either a bottle of the delightful albariño from Galicia in Spain or a Côtes de Gascogne from southwestern France would be appropriate.