Summer Rice Salad with Tuna

Name: Summer Rice Salad with Tuna
Yield: 8 servings (serving size: about 3/4 cup salad)
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; ¼ cup chopped kosher dill pickles; 1 tablespoon extravirgin olive oil; 1 tablespoon red wine vinegar; 1 teaspoon salt; ½ teaspoon hot pepper sauce (such as Tabasco); ¼ teaspoon freshly ground black pepper; 6 ounces oil-packed white albacore tuna, rinsed and drained

1 Rating
1 Review

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.

By Micol Negrin

Recipe by Cooking Light August 2006

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Yield:

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

Nutrition Info

Directions

Step 1
Prepare grill.

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Step 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.
Step 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.
Step 4
Combine peppers, eggplant, rice, and remaining ingredients, stirring to flake tuna with a fork.

Nutrition Facts

Per Serving:

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.

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Kikosan

08/08/2013

I loved this recipe and will definitely add it to my repertoire for special occasions or everyday meals as it is so colorful and nutritious. I added some leftover grilled zucchini and brown rice that I heated in the microwave with a bit of water. Also, used Chinese eggplant instead of the regular type as it is not bitter. I served it with Jacques Pepin's Pork Chops with Zesty Sauce and some steamed broccoli florets. The only thing I will do differently next time is slice the eggplant to 1/4 inch thickness as I used a grill pan on medium heat and it needed more time to cook.

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Summer Rice Salad with Tuna

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Summer Rice Salad with Tuna

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Summer Rice Salad with Tuna

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Summer Rice Salad with Tuna