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1/3 cup
¼ cup
¼ cup
2 tbsp.
1 tbsp.
1 tbsp.
3 cloves
1 tsp.
1 tsp.
1 ½ qt.
2 tbsp.
1 lb.
2 tbsp.
1 each
1-2 tsp.
2 lb.
6 each
1 pt.
1 cup
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Dressing
Olive oil
Fresh lemon juice
Sherry or white wine vinegar
Dijon mustard
Anchovy paste
Worcestershire sauce
Garlic, minced
Ground black pepper
Kosher salt
Salad
Cooked long grain or parboiled rice
Prepared dressing
Chopped capers
Blanched green beans, trimmed and cut in 1-inch lengths
Chopped fresh dill
Stemmed and seeded red bell pepper, cut in julienne strips
Grated lemon zest
Lettuce leaves
Fresh tuna steaks or 24 oz. canned tuna, drained, grilled, sliced
Peeled hard-cooked eggs, quartered
Cherry tomatoes or 6 small tomatoes cut in wedges
Black olives
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Method
For the dressing
1. Combine all ingredients in a bowl and whisk together.
For the salad
2. Lemon-Caper Rice Combine rice with 1/3 cup of prepared dressing, capers, dill and lemon zest; toss to mix
To serve
3. For each portion line plate with lettuce leaves. Mound 1/2 cup rice mixture on a plate and surrond with tuna, vegetables, egg wedges, and olives. If desired, garnish with dill sprigs The recipe may also be served on a large platter for buffet service.
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