Tuna and California Wild Rice Niçoise Salad

Tuna California Wild Rice Niçoise Salad
Serves: 
6

Find a great combination of flavors and textures in this rice salad. Tender tuna and chewy wild rice are delightfully seasoned. A Dijon vinaigrette pulls it all together.

Ingredients

4 ahi tuna steaks
1 cup dry white wine
1 cup water
1⁄2 tsp. salt
1⁄2 tsp. white pepper
1 sprig each parsley, tarragon, and thyme
3 cups California wild rice, cooked
8 sundried tomatoes, rehydrated and julienned
3 green onions, chopped
3 tbsp. parsley, chopped
Dijon vinaigrette (recipe follows)
1 lb. mixed baby greens
3 slices pancetta (optional)

Dijon vinaigrette:
1⁄4 cup sherry vinegar
1 tsp. Dijon mustard
1⁄2 cup olive oil
Salt and pepper, to taste

Steps

1. Rinse fish and pat dry. In large sauté pan, combine wine, water, salt, pepper, parsley,
tarragon, and thyme. Bring to a boil and boil for 2 min. Add tuna steaks; reduce heat and simmer, covered 10 min., or until fish is cooked through. Remove fish from liquid and cool. Break into bite-sized pieces and set aside.

2. Combine cooked wild rice, sundried tomatoes, green onions, chopped parsley, tuna, and Dijon vinaigrette; toss to mix well. Cover and chill until ready to serve. To serve, place a mound of baby greens on each plate. Spoon wild rice mixture over mixed baby greens and garnish with pancetta.

Dijon vinaigrette:

Combine all ingredients. Mix well to blend.

More From FoodService Director

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

Ideas and Innovation
student food tray

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem. The SNA’s 2016 School Nutrition Operations Report found that about three-quarters of school districts had an unpaid student meal debt at the end of last school year, an increase from 71% of districts reporting debt in 2014.

Government has begun to take action. In April, the USDA issued new regulations mandating that schools implement unpaid meal policies by the start of the 2017-18 school year and clarifying that schools...

FSD Resources