Tuna Niçoise Rice Salad with Lemon Caper Rice

Tuna Niçoise Rice Salad with Lemon Caper Rice

This is a wonderful, refreshing summer salad. It looks spectacular in a clear glass serving bowl and is lovely served on leaf lettuce with slices of ripe tomato and avocado.  Explore the Wild Rice recipe contest winner.

Meal Type:
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Ingredients

Salad:

  • 1/3 cupolive oil
  • 1/4 cuplemon juice
  • 1/4 cupsherry or white wine vinegar
  • 2 tablespoonsdijon mustard
  • 1 tablespoonanchovy paste
  • 1 tablespoonworcestershire sauce
  • 1 tablespoonanchovy paste
  • 3 clovesgarlic
  • 1 teaspoonblack pepper
  • 1 teaspoonkosher salt
  • 1 1/2 quartlong grain or parboiled rice
  • *prepared dressing
  • 2 tablespoonscapers
  • 1 poundgreen beans
  • 2 tablespoonsfresh dill
  • 1 poundgreen beans
  • 1 eachred bell pepper
  • 1-2 teaspoonslemon zest
  • *lettuce leaves
  • 2 pounds tuna steaksor 24oz. canned tuna, drained
  • 6 eachhard-cooked eggs
  • 1 pint cherry tomatoes or 6 small tomatoes cut in wedges
  • 1 cupblack olives

 

Directions
  1. Combine all ingredients in a bowl and whisk together.
  2. Lemon-Caper Rice Combine rice with 1/3 cup of prepared dressing, capers, dill and lemon zest; toss to mix
  3. For each portion line plate with lettuce leaves. Mound 1/2 cup rice mixture on a plate and surrond with tuna, vegetables, egg wedges, and olives. If desired, garnish with dill sprigs The recipe may also be served on a large platter for buffet service.