Mediterranean Rice Salad with Seared Tuna Recipe

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.