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.
1 red bell pepper
1 yellow bell pepper
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
How to Make It
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.
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.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!