Tuna Niçoise Rice Salad with Lemon Caper Rice
This Mediterranean take-off on tuna salad is a classic. Serve it as a special lunch or hors d'oeuvre with a sliced baguette.
Yield: 12 ServingsServing Size: 1 cup
Prep Time: 15 minutes
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| Ingredient | Quantity | Instruction |
|---|---|---|
| olive oil | 1/3 c. | For the dressing: 1. Combine all ingredients in a bowl and whisk together. |
| fresh lemon juice | 1/4 c. | |
| sherry or white wine vinegar | 1/4 c. | |
| Dijon mustard | 2 tbsp. | |
| anchovy paste | 1 tbsp. | |
| worcestershire sauce | 1 tbsp. | |
| garlic, minced | 3 clove | |
| ground black pepper | 1 tsp. | |
| kosher salt | 1 tsp. | |
| cooked long grain or parboiled rice | 1 1/2 qt. | For the salad: 2. Lemon-Caper Rice Combine rice with 1/3 cup of prepared dressing, capers, dill and lemon zest; toss to mix |
| prepared dressing | ||
| chopped capers | 2 tbsp. | |
| blanched green beans, trimmed and cut in 1-inch lengths | 1 lb. | |
| chopped fresh dill | 2 tbsp. | |
| stemmed and seeded red bell pepper, cut in julienne strips | 1 each | |
| grated lemon zest | 1-2 tsp. | |
| lettuce leaves | ||
| fresh tuna steaks or 24oz. canned tuna, drained, grilled, sliced | 2 lb. | |
| peeled hard-cooked eggs, quartered | 6 each | To serve: 3. For each portion line plate with lettuce leaves. Mound 1/2 cup rice mixture on a plate and surrond with tuna, vegetables, egg wedges, and olives. If desired, garnish with dill sprigs The recipe may also be served on a large platter for buffet service. |
| cherry tomatoes or 6 small tomatoes cut in wedges | 1 pt. | |
| black olives | 1 c. | |
