Tuna and California Wild Rice Nicoise on Baby Greens

Vinaigrette: Combine all the ingredients in a small bowl and blend with a whisk. Set aside.
Rinse the ﬁsh and pat dry. In large sauté pan, combine the wine, water, salt, pepper, parsley, tarragon, and thyme. Bring to a boil and simmer for 2 minutes. Add the tuna steaks, reduce the heat to medium-low, cover, and simmer for 10 minutes, or until the ﬁsh is cooked through. Remove the ﬁsh from the liquid and cool. Break into bite-sized pieces and set aside.  
Combine the cooked wild rice, sun-dried 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 the wild rice mixture over the greens.

Grain:

Ingredients:

Dijon Vinaigrette

¼ cup sherry vinegar, or other wine vinegar

1 teaspoon Dijon mustard

½ cup olive oil

Salt and pepper

Fish

4 (5-6 ounce-) fresh Ahi tuna steaks

1 cup dry white wine

1 cup water

½ teaspoon salt

½ teaspoon white pepper

1 sprig fresh parsley

1 sprig fresh tarragon

1 sprig fresh thyme

3 cups California wild rice, cooked

8 sun-dried tomatoes, rehydrated and julienned

3 green onions, chopped

3 tablespoons fresh parsley, chopped

8 cups mixed baby greens

Active time:

1 hour

Yield:

6 servings

Nutrition:

Calories: 350, Fat: 3g, Saturated Fat: 0, Sodium: 91mg, Carbohydrates: 30g, Fiber: 2g, Protein: 45g

Author:

Courtesy of California Wild Rice Advisory Board

Diet:

Mediterranean Diet

Course:

Main dishes

Meal:

Dinner

Dietary choice:

Gluten-free

Rating:

Description:

Here’s a delicious way to include both seafood and grains in a salad.