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
- 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
- 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)
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.
Adapted from "The Jewish Kitchen," by Clarissa Hyman (Interlink, 2004).
Tested by Renee Schettler.
E-mail questions to the Food Section at email@example.com.