What I had for dinner:

Black rice and tunafish salad

28 Apr 1996 20:54:27 -0400

To balance the spiciness of the lentil salad, here is an exercise in black and white.

Black Thai rice was cooked in twice its volume of water until all the water had been absorbed, about 18 min. It was moistened with a little olive oil and tossed about with a fork, to prevent it from sticking, and put in the refrigerator overnight.

To the rice were added pitted Calamata olives and some chopped mint, and this was placed at the bottom of a dish. A mixture of white tunafish, cubed fennel, cubed sweet onion, and thinly sliced, quartered limes (pulp only) was placed over the rice, and a dressing of lime and lemon juice, mustard, and olive oil was drizzled over the combination.

Toss together just before serving.