Summer Rice Salad With Tuna

• 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.

red bell pepper, yellow bell pepper, cooking spray, eggplant, hot cooked, frozen peas, kosher dill, extravirgin olive oil, red wine vinegar, salt, hot pepper, freshly ground black pepper, white albacore tuna

Taken from www.myrecipes.com/recipe/summer-rice-salad-with-tuna (may not work)