Tuna Niçoise Rice Salad with Lemon Caper Rice

Tuna Niçoise Rice Salad with Lemon Caper Rice

Source:

Source: USA Rice Federation

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Ingredients & Directions

1/3 cup
¼ cup
¼ cup
2 tbsp.
1 tbsp.
1 tbsp.
3 cloves
1 tsp.
1 tsp.

1 ½ qt.

2 tbsp.
1 lb.
2 tbsp.
1 each
1-2 tsp.

2 lb.

6 each
1 pt.
1 cup

Dressing
Olive oil
Fresh lemon juice
Sherry or white wine vinegar
Dijon mustard
Anchovy paste
Worcestershire sauce
Garlic, minced
Ground black pepper
Kosher salt

Salad
Cooked long grain or parboiled rice
Prepared dressing
Chopped capers
Blanched green beans, trimmed and cut in 1-inch lengths
Chopped fresh dill
Stemmed and seeded red bell pepper, cut in julienne strips
Grated lemon zest
Lettuce leaves
Fresh tuna steaks or 24 oz. canned tuna, drained, grilled, sliced

Peeled hard-cooked eggs, quartered
Cherry tomatoes or 6 small tomatoes cut in wedges
Black olives

Method

For the dressing
1. Combine all ingredients in a bowl and whisk together.

For the salad
2. Lemon-Caper Rice Combine rice with 1/3 cup of prepared dressing, capers, dill and lemon zest; toss to mix

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

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• Mediterranean Rice with Feta, Mint and Olives

• Old Fashioned Apple Pie
• Pizza Rolls
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• Rio Grand Bourbon Chicken and Chili Cheese Fries
• Spicy Carrot Slaw with Grapes
• Tuna Niçoise Rice Salad with Lemon Caper Rice