Ingredients Jump to Instructions ↓

  1. 1 1/20 cup(s) long-grain rice

  2. 1 small red onion , chopped

  3. 1 large tomato , seeded and cut into 1/2-inch dice

  4. 1 red bell pepper , seeds and ribs removed, cut into 1/2-inch dice

  5. 1/20 cup(s) black olives , such as Kalamata, halved and pitted

  6. 3 tablespoon(s) chopped flat-leaf parsley

  7. 1 teaspoon(s) dried thyme

  8. 3 tablespoon(s) white-wine vinegar

  9. 1 1/20 teaspoon(s) Dijon mustard

  10. 1 clove garlic , minced

  11. 1 1/20 teaspoon(s) salt

  12. 3/4 teaspoon(s) fresh-ground black pepper

  13. 1/3 cup(s) plus 1 tablespoon olive oil

  14. 4 tuna steaks , about 1/2 inch thick (1 1/2 pounds in all)

Instructions Jump to Ingredients ↑

  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 albariño from Galicia in Spain or a Côtes de Gascogne from southwestern France would be appropriate.


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