Recipes

Rice Salad With Tuna, Capers, And Herbs

Rice Salad With Tuna, Capers, And Herbs
4 from 1 ratings
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This is a delicious salad that is flexible enough to substitute with spaghetti squash or zucchini noodles — pretty much anything that fits your diet.  Click here to see more recipes on Cindy's Table.
Servings
4
servings
Ingredients
  • two 4-ounce pieces fresh tuna
  • olive oil, as needed
  • 2 cup cooked rice
  • 1/4 cup fresh lemon juice or white-wine vinegar
  • 2 green onions, thinly sliced
  • 2 tablespoon capers, drained
  • 1/2 cup chopped flat-leaf parsley
  • 1/2 cup chopped basil, plus whole leaves for garnish
  • sea salt and pepper, to taste
Directions
  1. Take each piece of tuna and drizzle with a little olive oil and season with salt and pepper on each side.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high. Sear the tuna on each side until medium-rare, about 2 minutes per side. Remove from the heat and set on a clean cutting board. When cool enough to handle, cut into small pieces.
  3. In a large serving bowl, add the tuna, rice, lemon juice or white-wine vinegar, capers, green scallions, parsley, basil, and toss together. Season with salt and pepper, to taste, and drizzle with a little olive oil. Garnish with fresh herbs and serve.
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