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


Nothing warms the heart and soothes the soul like a steamy bowl of soup on a cold winter's day.  It's guaranteed to chase the winter blues away.

Wild Rice Winter Soups:

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