Summer Rice Salad with Tuna

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

Description

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