Tuna and California Wild Rice Nicoise on Baby Greens | The Whole Grains Council

Ingredients

• Dijon Vinaigrette: ¼ cup sherry vinegar, or other wine vinegar
• 1 teaspoon Dijon mustard
• ½ cup olive oil
• Salt and pepper
• Fish: 4 (5-6 ounce-) fresh Ahi tuna steaks
• 1 cup dry white wine
• 1 cup water
• ½ teaspoon salt
• ½ teaspoon white pepper
• 1 sprig fresh parsley
• 1 sprig fresh tarragon
• 1 sprig fresh thyme
• 3 cups California wild rice, cooked
• 8 sun-dried tomatoes, rehydrated and julienned
• 3 green onions, chopped
• 3 tablespoons fresh parsley, chopped