Summer Rice Salad With Tuna Recipe

Name: Summer Rice Salad With Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

652

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Summer Rice Salad With Tuna falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Rice Salad With Tuna

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