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

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

Ideas and Innovation
cardboard takeout box

The death knell keeps ringing for polystyrene containers. A story Monday in the Chicago Tribune reports that a man who provided free recycling for the foam products in 10 area communities is shutting down his services, citing expense and logistical difficulties, and leaving few options for diverting the material from landfills.

“From a business perspective, there is no market for [recycled polystyrene foam]. It's difficult to sell,” Beth Lang, facilities and general services manager at the Recycling Drop-Off Center in Naperville, Ill., told the Tribune. “The second reason, and more...

Industry News & Opinion

Students at Martin Luther College will be able to cook their own food in the cafeteria this year, thanks to the addition of a new self-cook station installed during the cafeteria’s renovation, The Journal reports.

In addition to the self-cook station, which contains induction cookers, the revamped cafeteria at the New Ulm, Minn., school will include new pizza equipment, a panini grill, tiled floors, poured countertops and new arrangements to make the cafeteria appear more open.

"We wanted to make it look more like a restaurant and not like a cafeteria," Director of Dining...

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

FSD Resources