Italian Tuna And Rice Salad

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Washington Post


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6 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1 to 2 clove garlic, finely chopped

Salt and freshly ground black pepper

About 1 cup raw long-grain or 4 cups cooked rice (white or brown)

1 pound tuna steaks

Olive oil


14 ounces jar artichokes in oil, drained and rinsed

About 4 ounces (24 large) black and/or green olives

4 plum tomatoes

1 small red onion

2 tablespoons capers (optional)

Torn fresh basil leaves

Baby lettuce or spinach leaves (optional)

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