No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sicilian Rice Salad with Seared Tuna

The combination of fresh seafood with fennel, capers, and tomatoes is typical of Sicilian dishes.

  • Servings: 6
Sicilian Rice Salad with Seared Tuna

Source: Martha Stewart Living, April 1999


  • 1 1/2 cups uncooked basmati rice
  • 3 lemons
  • 1 pint cherry or grape tomatoes, cut in half
  • 6 tablespoons finely chopped fresh flat-leaf parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow bell pepper, seeded and cut into 1/4-inch dice
  • 1 red onion, peeled and finely diced
  • 1 small fennel bulb, core removed, finely diced
  • 3 tablespoons capers, drained
  • 2 tablespoons marjoram leaves
  • 2 one-inch-thick tuna steaks, (1 1/2 pounds)
  • Olive-oil, cooking spray


  1. Place rice and 2 1/4 cups water in a medium saucepan, and bring the liquid to a boil over medium-high heat. Cover, reduce to a simmer, and cook until rice is tender and all of the liquid has been absorbed, about 10 minutes. Remove the pan from heat. Using a fork, separate the grains of rice, and transfer rice to a large bowl. Grate 1 tablespoon zest from the lemons, and add the zest to rice. Set the rice aside.

  2. Squeeze the lemons, yielding 1/3 cup strained juice. Place 12 tomato halves, 1 tablespoon chopped parsley, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender; blend until liquefied. With blender running, add olive oil in a slow, steady stream to the tomato dressing.

  3. Add yellow bell pepper, onion, fennel, the remaining tomato halves, capers, the remaining 5 tablespoons parsley, marjoram, and tomato dressing to rice; toss to combine.

  4. Coat a saute pan with cooking spray, and set over medium-high heat. Cut the tuna steaks into 1-inch-wide strips, and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place the tuna strips in hot pan, and sear on all sides until browned and medium rare, about 1 minute per side. Remove the pan from heat, and cut each strip into 1/2-inch-thick slices. Divide the rice salad and the tuna slices among six bowls, and serve immediately.

Related Topics