 | | Directions | MEDITERRANEAN RICE SALAD:
- Prepare rice according to package directions.
- Rinse with cold water and drain thoroughly.
- In medium bowl combine rice, onion, tomato, pepper, olives, parsley and 1/2 teaspoon thyme.
- In a small bowl, whisk vinegar with mustard, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
- Slowly whisk in olive oil.
- Toss vinaigrette with rice.
GRILLED TUNA:
- Rub tuna steaks with 1 tablespoon olive oil.
- Sprinkle all with 1/2 teaspoon of thyme.
- Heat the grill to medium high heat.
- Grill for 2 minutes on each side, the steaks should still be pink in the center.
- If you like them more well done, cook longer, approximately 3 minutes per side.
- Mound rice on plates and place tuna on top.
- Sprinkle with parsley if desired.
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Container: small bowl, large pot and medium bowl
Servings: 4
|  | | Ingredients | | - | | 5 1/2 cups white wild rice or long grain rice |
| - | | 1/2 cup red onion - chopped |
| - | | 1 pint cherry tomatoes - cut in half |
| - | | 1/2 red pepper - seeded and diced |
| - | | 1/2 cup black olives - pitted and sliced |
| - | | 3 tablespoons flat or regular parsley - chopped fine |
| - | | 1 teaspoon dried thyme |
| - | | 3 tablespoons white wine vinegar |
| - | | 1 1/2 teaspoons Dijon mustard |
| - | | 1 clove garlic - minced |
| - | | 1 1/2 teaspoons salt |
| - | | ground black pepper to taste |
| - | | 1/3 cup plus one tablespoon olive oil |
| - | | 4 (1/2 inch thick) tuna steaks |
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