• 1 cup basmati rice
• 1½ cups water
• 1 teaspoon salt
• 1½ 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.