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
