Wild Rice Mediterranean with Tuna

    2 cups cooked wild rice
    1 cup unpeeled zucchini, cut into 1/4 inch slices
    1/2 cup coarsely chopped red onion
    1/3 cup olive oil
    4 garlic cloves, pressed or very finely chopped
    1/2 tsp salt
    2 tsp mixed dried herbs, such as thyme, parsley, summer savory or oregano (or 1/2 cup mixed fresh summer herbs, bruised and very finely chopped)
    2 fresh grilled or broiled tuna steaks, or 1 (6 1/2 oz packed in water) can chunk tuna, drained

Prepare wild rice, zucchini and red onion. Heat olive oil with the garlic, salt and herbs, pressing with the back of a wooden spoon to extract flavors. Add zucchini and onion and sauté until heated through. Do not overcook vegetables. Serve hot as a side dish with fresh tuna steaks, using fresh parsley and herbs to garnish.

2 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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