With these hot days of summer, I decided to make a chilled salad with tuna. I adapted a rice recipe that I have made many times, topped with quick seared tuna and the results were delicious. So great, my husband and chief taste-tester -said let’s have this once a week!
Chilled Tuna and Herbed Rice
Ingredients
- 2 8 oz. tuna steaks, 1 1/2 inch thick
- TUNA MARINADE
- 2 tablespoons olive oil
- 1 tablespoon grated lemon peel
- 1 clove minced garlic
- 1/2 teaspoon freshly ground black pepper
- HERBED RICE
- 2 cups cooked rice
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 small garlic clove, minced
- 1/2 cup chopped scallions
- 1 tablespoon capers, drained
- 1/4 cup crushed red pepper flakes
- 1 pint grape tomatoes, halved
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 cup chopped Italian parsley
- 2 tablespoons fresh mint, chopped
Instructions
-
Prepare the tuna marinade, whisking ingredients together, pour into zip-top bag, add tuna and marinate for 20 minutes at room temperature. Combine the tomatoes, sugar and salt, toss - place in a colander, let drain for 10 - 15 minutes. Mix the cooked rice with the garlic, scallions, capers, and red pepper flakes. Whisk together the the 1/4 cup lemon juice and 1/4 cup olive oil. Pour over rice and stir well, set aside. To cook the tuna, drain the marinade into a large skillet that has been heated over medium-high heat. Add the tuna steaks, cook approx. 1 - 2 minutes per side for rare, remove from the pan and let cool for 8 - 10 minutes. Add the tomatoes, parsley and mint to the rice. Stir well, place on a platter, slice tuna. Refrigerate for at least 1 hour. Serve.