Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Chilled Insalata of Tuna and Herbed Rice

Chilled Insalata of Tuna and Herbed Rice

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

6 tablespoons Olive oil, divided
1 tablespoon grated lemon zest
6 tablespoons Fresh lemon juice, divided
1 each Garlic clove, minced
1/2 teaspoon freshly ground black pepper
2 each (8 oz.) tuna steaks, 1 1/2 inches thick
1 pt grape tomatoes
1 teaspoon sugar
1/4 teaspoon salt
1 each small Garlic clove, minced
1/2 cup Scallions, chopped
1 tablespoon capers, rinsed and drained
1/4 teaspoon Crushed red pepper flakes
2 cups cooked long-grain rice
1/4 cup chopped parsley
2 tablespoons Chopped fresh mint
2 handfuls boston or bibb lettuce leaves for serving (optional)
1 handful mint sprigs (optional garnish)

directions:

1. Prepare the tuna marinade. In a medium bowl, whisk together 2 tablespoons of the olive oil, lemon zest, 2 tablespoons of the lemon juice, garlic, and black pepper. Transfer to a resealable plastic bag. Add the tuna, seal thebag, and turn the tuna to coat completely with the marinade. Marinate at roomtemperature while preparing the rest of the salad, about 20 minutes.
2. Quarter tomatoes and place in a colander. Sprinkle with the sugar and salt,toss to coat, and let drain for 10 to 15 minutes.
3. In a large bowl, whisk together the remaining 1/4 cup lemon juice and 1/4 cup olive oil. Stir in garlic, scallions, capers, and red pepper flakes. Add rice and stir to combine well. Set aside.
4. Cook the tuna. Heat a large skillet over medium-high heat. Measure 2 tablespoons of the marinade from the bag into the pan, then add the tuna. Sear the steaks for 3 minutes per side for rare, 4 to 5 minutes for medium-rare. Set aside to cool, about 8 to 10 minutes. Cut into bite-size piecesand stir into the rice. Add parsley, mint, and tomatoes and mix again.
5. Cover and refrigerate until well chilled, at least 1 hour. Stir again just before serving. Serve chilled, in the serving bowl or, if desired, place lettuce leaves on individual plates and top with scoops of the salad.Garnish with mint sprigs if using.
Source: Hannaford fresh Magazine, November - December 2011

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
6 tablespoons Olive oil, divided  
1 tablespoon grated lemon zest  
6 tablespoons Fresh lemon juice, divided  
1 each Garlic clove, minced  
1/2 teaspoon freshly ground black pepper  
2 each (8 oz.) tuna steaks, 1 1/2 inches thick  
1 pt grape tomatoes  
1 teaspoon sugar  
1/4 teaspoon salt  
1 each small Garlic clove, minced  
1/2 cup Scallions, chopped  
1 tablespoon capers, rinsed and drained  
1/4 teaspoon Crushed red pepper flakes  
2 cups cooked long-grain rice  
1/4 cup chopped parsley  
2 tablespoons Chopped fresh mint  
2 handfuls boston or bibb lettuce leaves for servi  
1 handful mint sprigs (optional garnish)  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 680 kcal (34%)
Calories from Fat 234 kcal (0%)
Total Fat 26 g (40%)
Saturated Fat 5 g (22%)
Cholesterol 45 mg (15%)
Sodium 260 mg (10%)
Total Carbohydrates 78 g (26%)
Dietary Fiber 2 g (8%)
Protein 34 g (56%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading