0.5 cup olives black such as kalamata, halved and pitted
1.5 teaspoons dijon mustard
1 teaspoon thyme leaves dried
3 tablespoons flat-leaf parsley chopped
1 clove garlic minced
0.8 teaspoon fresh-ground pepper black
0.3 cup olive oil
1 bell pepper red cut into 1/2-inch dice
1 small onion red chopped
1.5 cups rice long-grain
1.5 teaspoons salt
1 large tomatoes seeded cut into 1/2-inch dice
3 tablespoons white-wine vinegar
Equipment
bowl
frying pan
whisk
pot
grill pan
Directions
In a large pot of boiling, salted water, cook the rice until just done, about 10 minutes.
Drain. Rinse with cold water.
Drain thoroughly.
In a medium glass or stainless-steel bowl, combine the rice, onion, tomato, bell pepper, olives, parsley, and 1/2 teaspoon of the thyme. In a small glass or stainless-steel bowl, whisk the vinegar with the mustard, garlic, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper.
Add the 1/3 cup oil slowly, whisking. Toss this vinaigrette with the rice.
Rub the tuna with the remaining 1 tablespoon oil and sprinkle with the remaining 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Heat a grill pan or large heavy frying pan over moderately high heat.
Wine Recommendation: Look for a light, refreshing white wine from the Mediterranean. Either a bottle of the delightful albario from Galicia in Spain or a Ctes de Gascogne from southwestern France would be appropriate.
