Tuna and California Wild Rice Nicoise
on Baby Greens

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Perfect on a hot summer day, this cool, refreshing salad can be served as a main course for lunch or as a light dinner.

Makes 6 servings.

  • 4 fresh Ahi tuna steaks
  • 1 cup dry white wine
  • 1 cup water
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • 1 sprig fresh parsley
  • 1 sprig fresh tarragon
  • 1 sprig fresh thyme
  • 3 cups California wild rice, cooked
  • 8 sun-dried tomatoes, rehydrated and julienned
  • 3 green onions, chopped
  • 3 Tablespoon fresh parsley, chopped
  • Dijon Vinaigrette* (see recipe below)
  • 1 pound mixed baby greens, or butter lettuce
  • 3 slices Pancetta (optional)

  • Dijon Vinaigrette*
  • ¼ cup sherry vinegar, or other wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil
  • Salt and pepper

Combine all ingredients. Mix well to blend. Set aside.

Cooking Instructions:

Rinse fish and pat dry. In large sauté pan, combine wine, water, salt, pepper, parsley, tarragon, thyme. Bring to boil and boil 2 minutes. Add tuna steaks; reduce heat and simmer covered 10 minutes or until fish is cooked through. Remove fish from liquid and cool. Break into bite-sized pieces and set aside.

Combine cooked wild rice, sun-dried tomatoes, green onions, chopped parsley, tuna and Dijon vinaigrette; toss to mix well. Cover and chill until ready to serve.

To serve, place a mound of baby greens on each plate. Spoon wild rice mixture over mixed baby greens and garnish with pancetta.

Compliments of California Wild Rice Advisory Board
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Always in Season


The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:

Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.