Find a great combination of flavors and textures in this rice salad. Tender tuna and chewy wild rice are delightfully seasoned. A Dijon vinaigrette pulls it all together.
4 ahi tuna steaks
1 cup dry white wine
1 cup water
1⁄2 tsp. salt
1⁄2 tsp. white pepper
1 sprig each parsley, tarragon, and thyme
3 cups California wild rice, cooked
8 sundried tomatoes, rehydrated and julienned
3 green onions, chopped
3 tbsp. parsley, chopped
Dijon vinaigrette (recipe follows)
1 lb. mixed baby greens
3 slices pancetta (optional)
1⁄4 cup sherry vinegar
1 tsp. Dijon mustard
1⁄2 cup olive oil
Salt and pepper, to taste
1. Rinse fish and pat dry. In large sauté pan, combine wine, water, salt, pepper, parsley,
tarragon, and thyme. Bring to a boil and boil for 2 min. Add tuna steaks; reduce heat and simmer, covered 10 min., or until fish is cooked through. Remove fish from liquid and cool. Break into bite-sized pieces and set aside.
2. Combine cooked wild rice, sundried tomatoes, green onions, chopped parsley, tuna, and Dijon vinaigrette; toss to mix well. Cover and chill until ready to serve. To serve, place a mound of baby greens on each plate. Spoon wild rice mixture over mixed baby greens and garnish with pancetta.
Combine all ingredients. Mix well to blend.