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.
Heat the rice, water, and
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.
© 1998 Joyce Goldstein. All rights reserved.