Warm Grilled Tuna Over
Riso Salad

1 Lg Tuna steak
Fresh oregano
Fresh Tyme
Salt and Pepper

Method for Tuna
Drizzle with olive oil
Season with salt and pepper
Grill for 5 minutes on each side (for medium rare).
When the tuna is done ,wrap it in aluminum foil
to keep warm while assembling rice salad.

Ingredients for salad
Chiffonade of spinach (about 3 cups)
1 cup of cooked aborio rice
3 roasted peppers (2 for salad and 1 for dressing)
¼ cup of sliced sun dried tomatoes
¼ cup of chopped red onions
1 Tbl of capers

Ingredients for dressing
Roasted peppers and their juice
6 basil leaves
Balsamic vinegar
Olive oil
1 Tbl of onion jam or honey

Assembly of Salad
Add to the rice, the sun dried tomatoes,
roasted peppers, capers, spinach,red onions
and dress with some of the vinaigrette
Be sure to leave some of the dressing for the tuna.
Season with salt and pepper
Mound the rice on a platter and place the
sliced tuna on the top.
Drizzle with the left over vinaigrette and serve