Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use high-quality tuna, such as Bonito del Norte from Spain. Prepare and chill the salad up to a day ahead. Bring it to room temperature before serving.

Recipe by Cooking Light August 2006


Recipe Summary

8 servings (serving size: about 3/4 cup salad)


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • 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.

  • 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.

  • Combine peppers, eggplant, rice, and remaining ingredients, stirring to flake tuna with a fork.

Nutrition Facts

177 calories; calories from fat 20%; fat 3.9g; saturated fat 0.7g; mono fat 1.9g; poly fat 1g; protein 9.1g; carbohydrates 26.5g; fiber 3.6g; cholesterol 6.6mg; iron 1.7mg; sodium 388mg; calcium 19mg.