¼ cup sherry vinegar, or other wine vinegar
1 teaspoon Dijon mustard
½ cup olive oil
Salt and pepper
4 (5-6 ounce-) fresh Ahi tuna steaks
1 cup dry white wine
1 cup water
½ teaspoon salt
½ teaspoon white pepper
1 sprig fresh parsley
1 sprig fresh tarragon
1 sprig fresh thyme
3 cups California wild rice, cooked
8 sun-dried tomatoes, rehydrated and julienned
3 green onions, chopped
3 tablespoons fresh parsley, chopped
8 cups mixed baby greens
- Vinaigrette: Combine all the ingredients in a small bowl and blend with a whisk. Set aside.
- 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.
- 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.
- To serve, place a mound of baby greens on each plate. Spoon the wild rice mixture over the greens.
Courtesy of California Wild Rice Advisory Board