Mediterranean Tuna Salad

1. 1

   Heat 2 tablespoons of olive oil in a large nonstick pan over medium-high heat until hot but not smoking. Add eggplant and saute, stirring often, until soft, 5 to 7 minutes. Add to the eggplant saute the red pepper cubes and cook, stirring often, 3 to 4 minutes.

2. 2

   In bowl combine the eggplant and red pepper mixture with the rest of the ingredients (tomato, scallions, basil, cilantro, parsley, and tuna), and season to taste with olive oil, salt and freshly ground pepper.

3. 3

   Serve cold or room temperature with toasted bread or lettuce.

* Per serving · 4 servings · Values may vary.

No additional tips available.