Wild Rice Mediterranean with Tuna

2 cups cooked wild rice
1 cup unpeeled zucchini, cut into 1/4 inch slices
1/2 cup coarsely chopped red onion
1/3 cup olive oil
4 garlic cloves, pressed or very finely chopped
1/2 tsp salt
2 tsp mixed dried herbs, such as thyme, parsley, summer savory or oregano (or 1/2 cup mixed fresh summer herbs, bruised and very finely chopped)
2 fresh grilled or broiled tuna steaks, or 1 (6 1/2 oz packed in water) can chunk tuna, drained

Prepare wild rice, zucchini and red onion. Heat olive oil with the garlic, salt and herbs, pressing with the back of a wooden spoon to extract flavors. Add zucchini and onion and sauté until heated through. Do not overcook vegetables. Serve hot as a side dish with fresh tuna steaks, using fresh parsley and herbs to garnish.

Recipe compliments of the Minnesota Cultivated Wild Rice Council