How To Make Mediterranean Rice Salad with Seared Tuna
Packed with olives, peppers, and the sharp flavors of thyme, this Mediterranean rice salad is tossed in mustard vinaigrette for a bright, flavorful dish.
In a large pot of boiling, salted water, cook the rice for about 10 minutes until just done. Drain.
Rinse with cold water, then drain thoroughly.
In a medium glass or stainless-steel bowl, combine the rice, onion, tomato, bell pepper, olives, parsley, and ½ teaspoon of the thyme.
In a small glass or stainless-steel bowl, whisk the vinegar with mustard, garlic, 1 teaspoon of salt, and ½ teaspoon of black pepper.
Add the ⅓ cup oil slowly, whisking.
Toss this vinaigrette with the rice.
Rub the tuna with the remaining 1 tablespoon oil and sprinkle with the remaining ½ teaspoon thyme, ½ teaspoon salt, and ¼ 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 taste, about 2 minutes longer for medium-rare.
Mound the rice on plates and top with the tuna.
- Calories: 647.05kcal
- Fat: 21.38g
- Saturated Fat: 3.18g
- Trans Fat: 0.03g
- Monounsaturated Fat: 14.87g
- Polyunsaturated Fat: 2.50g
- Carbohydrates: 62.38g
- Fiber: 3.17g
- Sugar: 3.14g
- Protein: 47.69g
- Cholesterol: 66.34mg
- Sodium: 877.53mg
- Calcium: 61.91mg
- Potassium: 1041.30mg
- Iron: 3.10mg
- Vitamin A: 109.54µg
- Vitamin C: 49.05mg
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