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
- Combine all ingredients in a bowl and whisk together.
- Lemon-Caper Rice Combine rice with 1/3 cup of prepared dressing, capers, dill and lemon zest; toss to mix
- 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.