Summer Rice Salad with Tuna

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• Cooking spray
• 1 medium eggplant, peeled and cut lengthwise into 1/2-inch-thick slices (about 1 medium)
• 3 cups hot cooked long-grain rice
• 1 cup frozen peas, thawed
• 1/4 cup chopped kosher dill pickles
• 1 tablespoon extravirgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1/4 teaspoon freshly ground black pepper
• 6 ounces oil-packed white albacore tuna, rinsed and drained

Preparation

1. Prepare grill.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a work surface; flatten with hand. Place pepper halves, skin sides down, on a grill rack coated with cooking spray; grill for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 10 minutes. Peel and coarsely chop.
3. Place eggplant on grill rack coated with cooking spray; grill 3 minutes on each side or until lightly browned. Cool slightly, and coarsely chop eggplant.
4. Combine peppers, eggplant, rice, and remaining ingredients, stirring to flake tuna with a fork.