Peter'S Hawaiian* Tuna Salad

• Salad:
• 1 Albacore or Yellowfin Tuna steak (3/4 lb)
• 1/2 cup brown rice
• 1/4 cup black olives, chopped
• 1 cup pineapple, chunks
• 1 cucumber, chopped
• 1/4 cup crumbled bleu cheese
• Sweet cherry tomatoes
• Mixed lettuce
• Dressing:
• 1/3 cup white balsamic vinegar
• 1/3 cup olive oil
• 1 tsp sugar
• 1 tsp lemon juice
• A pinch of salt
• A pinch of black pepper
• 1 tsp of Worcestershire sauce
• 1/2 tsp dry English mustard
• 1 clove of garlic, finely minced

1. Bring 1 cup water to a boil in small pot. Add rice, cover and reduce to simmmer for 50 mins. Mince garlic finely as possible, and place in small bowl. Thoroughly mix dressing ingredients in bowl, and set aside. Place bed of lettuce on a large plate. Chop cucumber, arrange around edge of plate (this is really all about presentation.) Go surf the interweb or something until the rice is done. Allow the rice to cool for a few minutes so it doesn't wilt the lettuce, and mix in the black olives. Spoon rice and olives mixture into the center of the plate atop the lettuce. Arrange chunked pineapple and cherry tomatoes around plate. Sear the tuna (do not overcook - should still be pink inside) on grill or in a pan, and place on top of the rice. Sprinkle bleu cheese over plate, and drizzle dressing over all. Serve.

salad, yellowfin, brown rice, black olives, pineapple, cucumber, bleu cheese, sweet cherry tomatoes, mixed lettuce, dressing, white balsamic vinegar, olive oil, sugar, lemon juice, salt, black pepper, worcestershire sauce, mustard, clove of garlic

Taken from www.epicurious.com/recipes/member/views/peters-hawaiian-tuna-salad-1241686 (may not work)