1 ½ qt.
Fresh lemon juice
Sherry or white wine vinegar
Ground black pepper
Cooked long grain or parboiled rice
Blanched green beans, trimmed and cut in 1-inch lengths
Chopped fresh dill
Stemmed and seeded red bell pepper, cut in julienne strips
Grated lemon zest
Fresh tuna steaks or 24 oz. canned tuna, drained, grilled, sliced
Peeled hard-cooked eggs, quartered
Cherry tomatoes or 6 small tomatoes cut in wedges
For the dressing
1. Combine all ingredients in a bowl and whisk together.
For the salad
2. Lemon-Caper Rice Combine rice with 1/3 cup of prepared dressing, capers, dill and lemon zest; toss to mix
3. For each portion line plate with lettuce leaves. Mound 1/2 cup rice mixture on a plate and surrond with tuna, vegetables, egg wedges, and olives. If desired, garnish with dill sprigs The recipe may also be served on a large platter for buffet service.