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The Washington Post

Italian Tuna and Rice Salad

Italian Tuna and Rice Salad 4.000
Oct 6, 2004

This recipe works the way it is written. But you could personalize it a little without doing any damage. We've served it warm instead of cold, skipped the capers, forgotten about the tomatoes, even substituted canned for fresh tuna.


Servings: 4 - 6
Ingredients
  • For the dressing
  • 6 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 to 2 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • For the salad
  • About 1 cup raw long-grain or 4 cups cooked rice (white or brown)
  • 1 pound tuna steaks
  • Olive oil
  • Salt
  • 14 ounces jar artichokes in oil, drained and rinsed
  • About 4 ounces (24 large) black and/or green olives
  • 4 plum tomatoes
  • 1 small red onion
  • 2 tablespoons capers (optional)
  • Torn fresh basil leaves
  • Baby lettuce or spinach leaves (optional)

Directions

For the dressing: Whisk all of the ingredients together. Set aside.

For the salad: If using uncooked rice, cook it according to the package directions.

Brush the tuna lightly on both sides with oil, sprinkle with a salt and grill until cooked to the desired degree of doneness. Transfer the tuna to a cutting board and set aside to rest for a few minutes. Drizzle about a tablespoon of dressing over the tuna.

Meanwhile, chop the artichokes, pit and chop the olives, seed and chop the tomatoes and chop the onion.

Slice the tuna into bite-size pieces.

To assemble: In a large bowl, gently toss together the warm rice, tuna, artichokes, olives, tomatoes, onion, capers and remaining dressing. (If desired, may cover and refrigerate for up to several hours.) Add a handful of basil and toss to combine. Divide the lettuce or spinach leaves, if desired, among individual plates and top with the rice and tuna mixture.


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Recipe Source

Adapted from "The Jewish Kitchen," by Clarissa Hyman (Interlink, 2004).

Tested by Renee Schettler.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 6): 315


% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 2g 10%

Cholesterol: 34mg 11%

Sodium: 427mg 18%

Total Carbohydrates: 20g 7%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 21g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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