Grilled Tuna Rice Salad Provencal

• 3/4 cup long-grain rice
• 1 pound red onions (1 very large)
• 1/2 pound fresh tuna
• 16 ounces whole red and yellow peppers or 14 ounces coarsely chopped ready-cut peppers (4 cups)
• 2 teaspoons olive oil
• 1 large clove garlic
• 1 or 2 sprigs oregano or marjoram to yield 1 tablespoon chopped
• 2 tablespoons balsamic vinegar
• 4 tablespoons plain nonfat yogurt
• 2 tablespoons reduced-fat mayonnaise
• 18 teaspoon salt
• Freshly ground black pepper to taste
• 2 ripe medium-large tomatoes
• 2 slices crusty country bread

1. Combine the rice with 1 1/2 cups water, and bring to a boil.
2. Reduce the heat, cover and simmer, cooking a total of 17 minutes.
3. Meanwhile, slice the onions about 1/4-inch thick.
4. Prepare a stove-top grill.
5. Wash and dry the tuna.
6. Grill the tuna according to the Canadian rule: measure the fish at thickest part and cook for 8 to 10 minutes to the inch.
7. Grill the onions, turning once or twice, until they are soft.
8. Wash, trim and coarsely chop the peppers.
9. Heat a nonstick pan until it is very hot.
10. Reduce the heat, add oil and saute the peppers until they are soft.
11. Mince the garlic, and add to the peppers.
12. Wash, dry and chop the oregano, and combine it in a serving bowl with the vinegar, yogurt and mayonnaise.
13. When the tuna is done, cut it up into small chunks and stir the chunks into this mixture.
14. When the onions are cooked, cut them up coarsely and add.
15. Then, add the sauteed pepper and garlic.
16. Mix in the rice, and season with salt and pepper.
17. Wash, trim and slice the tomatoes, and serve with the rice salad and bread.

longgrain rice, red onions, tuna, peppers, olive oil, clove garlic, oregano, balsamic vinegar, nonfat yogurt, mayonnaise, salt, freshly ground black pepper, tomatoes, crusty country bread

Taken from cooking.nytimes.com/recipes/4789 (may not work)