good friend (Graham Burns, my editor and layout master for my
book) sent me this recipe, which was printed in the Washington
Post on March 2, 2005. I first served it to my husband after he
came home from a week of eating in restaurants. He declared it
wonderful, full of surprising and delightful tastes; unlike anything
he had eaten the previous week.
I first read the recipe, I knew I had to make it right then and
there. Thus, my variations are simply based on what I had in the
house at that moment in time. I am sure the original recipe is
downright delicious and maybe even better than mine.
have made a few modifications.
one cup of brown Basmati rice per package directions (I always
cook lots of extra to have on hand for the week)
warm rice on a platter
1 6-oz. can of tuna over the cooked rice (I use light tuna packed
in olive oil and spread over the rice)
a handful of chopped kalamata olives on top of tuna
thinly slivered red onions on top of that
a generous dollop of olive oil over all (not needed if tuna
in olive oil is used, but if water packed tuna is used, a very
flavorful oil is needed)
a generous tablespoon or so of Balsamic vinegar over that
fresh rosemary over the top of all
two generous servings, or enough for two servings plus a lunch
the next day.
served it with a side salad and sliced sourdough bread from Zingerman's
Deli. For such a simple dish it had a tremendous depth of flavor,
and it was very filling.
free to add other garnishes to the salad: artichoke hearts, capers,
any grilled veggies, cherry tomatoes, etc, etc.
the ease of this dish.