Rice Salad with Grilled Tuna

Preparation info

  • Difficulty


  • Serves


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This salad would be nice as part of a Portuguese, Spanish, or Italian antipasto assortment, but it also makes a good lunch or light supper. You could use cooked shellfish instead of tuna or a combination of both. You could also use Basic Vinaigrette, Anchovy Garlic Vinaigrette, or Oregano Garlic Vinaigrette (pages 65, 64, or 67). Capers may be added and lots of chopped parsley as well.


  • 1 cup basmati rice
  • cups water
  • 1 teaspoon salt
  • pounds tuna fillet, preferably yellowfin oi bigeye (see Note) Olive oil
  • Salt and freshly ground pepper
  • ½ cup finely diced red onion
  • Mint Vinaigrette


Heat the rice, water, and 1 teaspoon salt in a medium saucepan to boiling. Reduce the heat and simmer covered until the water is absorbed, 15 to 20 minutes.

Meanwhile, preheat the broiler. Brush the tuna with olive oil and sprinkle lightly with salt and pepper. Broil, turning once, about 6 minutes for medium-rare to medium. Let cool.

Transfer the hot rice to a mixing bowl. Add the onion and most of the vinaigrette and toss to coat. Break the tuna into large chunks with your fingers and toss with the remaining vinaigrette. Spoon a mound of rice on each of 4 salad plates and top with the dressed tuna.