Summer Rice Salad with Tuna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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.
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