Best 4 Sicilian Rice Salad With Seared Tuna Recipes

SICILIAN RICE SALAD WITH SEARED TUNA

Steps:

• Place rice and 2 1/4 cups water in a medium saucepan, and bring the liquid to a boil over medium-high heat. Cover, reduce to a simmer, and cook until rice is tender and all of the liquid has been absorbed, about 10 minutes. Remove the pan from heat. Using a fork, separate the grains of rice, and transfer rice to a large bowl. Grate 1 tablespoon zest from the lemons, and add the zest to rice. Set the rice aside.
• Squeeze the lemons, yielding 1/3 cup strained juice. Place 12 tomato halves, 1 tablespoon chopped parsley, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender; blend until liquefied. With blender running, add olive oil in a slow, steady stream to the tomato dressing.
• Add yellow bell pepper, onion, fennel, the remaining tomato halves, capers, the remaining 5 tablespoons parsley, marjoram, and tomato dressing to rice; toss to combine.
• Coat a saute pan with cooking spray, and set over medium-high heat. Cut the tuna steaks into 1-inch-wide strips, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place the tuna strips in hot pan, and sear on all sides until browned and medium rare, about 1 minute per side. Remove the pan from heat, and cut each strip into 1/2-inch-thick slices. Divide the rice salad and the tuna slices among six bowls, and serve immediately.

SALAD NICOISE WITH SEARED TUNA

Steps:

• To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
• Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
• Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
• To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients - the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

SEARED TUNA & CUCUMBER SALAD

Steps:

• Whisk the soy sauce, sesame oil and pepper together in a shallow dish. Heat the sunflower oil in a non-stick frying pan. Sear the steaks on both sides until cooked to your liking. Transfer to the dish with the marinade, then chill for 1 hr. Turn the steaks, then continue to chill until ready to assemble.
• Tip all the veg into a large serving bowl with both types of ginger and the nori. Drizzle over the mirin and lime juice, then add the coriander and chilli. Toss and rest for 20 mins.
• Make the dressing by whisking everything together. To serve, slice the tuna and arrange over the salad, then sprinkle over the coriander seeds and drizzle over the dressing.

RICE SALAD WITH FRESH TUNA

Steps:

• Add rice to a large pot of boiling salted water. When water returns to boil, cook until tender, about 15 minutes. Drain well. Place rice in a serving bowl, and fold in enough olive oil to keep it from sticking.
• Stir in red onion, garlic and mint. Fold in cooked tuna. Add white wine and additional oil to taste.
• Season to taste with salt and pepper; allow to marinate one hour. Check seasonings before serving.