Summer Rice Salad with Tuna
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
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.
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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