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


Thanksgiving is a time for enjoying the bountiful gifts of the Earth.
For hundreds of years, Wild Rice has been a traditional ingredient of American feasts.  
Try one of these recipes and make Wild Rice part of your family’s Thanksgiving tradition.

Apple-Sage Wild Rice Stuffing
Mini Pumpkins stuffed with Wild Rice
California Wild Rice and Walnut Dressing
Wild Rice and sausage stuffing

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