Tuna and California Wild Rice Nicoise on Baby Greens
This starter recipe stands on its own as a savory side dish. Look for the future cards to see how well California wild rice accents flavors from all over the world.
| 4 | fresh Ahi tuna steaks |
| 1 | cup dry white wine |
| 1 | cup water |
| ½ | teaspoon salt |
| ½ | teaspoon white pepper |
| 1 | sprig fresh parsley |
| 1 | sprig fresh tarragon |
| 1 | sprig fresh thyme |
| 3 | cups California wild rice, cooked |
| 8 | sun-dried tomatoes, rehydrated and julienned |
| 3 | green onions, chopped |
| 3 | tablespoon fresh parsley, chopped |
| Dijon Vinaigrette* (see recipe below) | |
| 1 | pound mixed baby greens, or butter lettuce |
| 3 | slices Pancetta (optional) |
Directions
Rinse fish and pat dry. In large sauté pan, combine wine, water, salt, pepper, parsley, tarragon, thyme. Bring to boil and boil 2 minutes. Add tuna steaks; reduce heat and simmer covered 10 minutes or until fish is cooked through. Remove fish from liquid and cool. Break into bite-sized pieces and set aside.Combine cooked wild rice, sun-dried tomatoes, green onions, chopped parsley, tuna and Dijon vinaigrette; toss to mix well. Cover and chill until ready to serve.
To serve, place a mound of baby greens on each plate. Spoon wild rice mixture over mixed baby greens and garnish with pancetta.
Makes 6 servings.
Dijon Vinaigrette*
| ¼ | cup sherry vinegar, or other wine vinegar |
| 1 | teaspoon Dijon mustard |
| ½ | cup olive oil |
| Salt and pepper |
Combine all ingredients. Mix well to blend. Set aside.
Compliments of California Wild Rice Advisory Board :: www.cawildrice.com