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Active time
1 hour
6 servings

Dijon Vinaigrette

¼ cup sherry vinegar, or other wine vinegar

1 teaspoon Dijon mustard

½ cup olive oil

Salt and pepper


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

  1. Vinaigrette: Combine all the ingredients in a small bowl and blend with a whisk. Set aside.
  2. 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.

  3. 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.

  4. To serve, place a mound of baby greens on each plate. Spoon the wild rice mixture over the greens.

Courtesy of California Wild Rice Advisory Board


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

Yield: 6 servings

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