Tuna and California Wild Rice Nicoise on Baby Greens

Instructions

1. Vinaigrette: Combine all the ingredients in a small bowl and blend with a whisk. Set aside.
2. Rinse the fish and pat dry. In large sauté pan, combine the wine, water, salt, pepper, parsley, tarragon, and thyme. Bring to a boil and simmer for 2 minutes. Add the tuna steaks, reduce the heat to medium-low, cover, and simmer for 10 minutes, or until the fish is cooked through. Remove the fish from the liquid and cool. Break into bite-sized pieces and set aside.


3. Combine the cooked wild rice, sun-dried tomatoes, green onions, chopped parsley, tuna and Dijon vinaigrette; toss to mix well. Cover and chill until ready to serve.


4. To serve, place a mound of baby greens on each plate. Spoon the wild rice mixture over the greens.