Ingredients
1½cupslong grain rice
1small red onion,chopped
1large tomato,seeded and cut into ½ inch dice
1red bell pepper,seeds and ribs removed, cut into ½ inch dice
½cupblack olives,such as Kalamata, halved and pitted
3tbspflat leaf parsley,chopped
1tspthyme,dried
3tbspwhite wine vinegar
1½tspdijon mustard
1clovegarlic,minced
1½tspsalt
¾tspfresh ground black pepper
⅓cupolive oil,(plus 1 tbsp)
1½lbstuna steaks,about ½ inch thick
Preparation
In a large pot of boiling, salted water, cook the rice for about 10 minutes until just done. Drain.
Rinse with cold water, then drain thoroughly.
In a medium glass or stainless-steel bowl, combine the rice, onion, tomato, bell pepper, olives, parsley, and ½ teaspoon of the thyme.
In a small glass or stainless-steel bowl, whisk the vinegar with mustard, garlic, 1 teaspoon of salt, and ½ teaspoon of black pepper.
Add the ⅓ cup oil slowly, whisking.
Toss this vinaigrette with the rice.
Rub the tuna with the remaining 1 tablespoon oil and sprinkle with the remaining ½ teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon black pepper.
Heat a grill pan or large heavy frying pan over moderately high heat.
Put the tuna in the pan and cook for 2 minutes. Turn and cook until done to taste, about 2 minutes longer for medium-rare.
Mound the rice on plates and top with the tuna.
