Mediterranean Rice Salad With Seared Tuna Recipe

Name: Mediterranean Rice Salad With Seared Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups long-grain rice; 1 small red onion, chopped; 1 large tomato, seeded and cut into 1/2-inch dice; 1 red bell pepper, seeds and ribs removed, cut into 1/2-inch dice; 1/2 cup black olives, such as Kalamata, halved and pitted; 3 tablespoons chopped flat-leaf parsley; 1 teaspoon dried thyme; 3 tablespoons white-wine vinegar; 1 1/2 teaspoons Dijon mustard; 1 clove garlic, minced; 1 1/2 teaspoons salt; 3/4 teaspoon fresh-ground black pepper; 1/3 cup plus 1 tablespoon olive oil; 4 tuna steaks, about 1/2 inch thick (1 1/2 pounds in all)

Servings: persons

1 1/2 cups long-grain rice
1 small red onion, chopped
1 large tomato, seeded and cut into 1/2-inch dice
1 red bell pepper, seeds and ribs removed, cut into 1/2-inch dice
1/2 cup black olives, such as Kalamata, halved and pitted
3 tablespoons chopped flat-leaf parsley
1 teaspoon dried thyme
3 tablespoons white-wine vinegar
1 1/2 teaspoons Dijon mustard
1 clove garlic, minced
1 1/2 teaspoons salt
3/4 teaspoon fresh-ground black pepper
1/3 cup plus 1 tablespoon olive oil
4 tuna steaks, about 1/2 inch thick (1 1/2 pounds in all)

1
In a large pot of boiling, salted water, cook the rice until just done, about 10 minutes. Drain. Rinse with cold water. Drain thoroughly.
2
In a medium glass or stainless-steel bowl, combine the rice, onion, tomato, bell pepper, olives, parsley, and 1/2 teaspoon of the thyme. In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Add the 1/3 cup oil slowly, whisking. Toss this vinaigrette with the rice.
3
Rub the tuna with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Heat a grill pan or large heavy frying pan over moderately high heat. Put the tuna in the pan and cook for 2 minutes. Turn and cook until done to your taste, about 2 minutes longer for medium rare. Mound the rice on plates and top with the tuna. :
4
Wine Recommendation: Look for a light, refreshing white wine from the Mediterranean. Either a bottle of the delightful albarino from Galicia in Spain or a Cotes de Gascogne from southwestern France would be appropriate.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups long-grain rice, 1 small red onion, chopped, 1 large tomato, seeded and cut into 1/2-inch dice, 1 red bell pepper, seeds and ribs removed, cut into 1/2-inch dice, and more.

Yes, Mediterranean Rice Salad With Seared Tuna falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mediterranean Rice Salad With Seared Tuna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions