Chilled Tuna and Herbed Rice

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

Servings 4

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

  1. 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.