Recipes - Salads - Fish

Tuna salad with rice, eggplant, red pepper and black olives

Portions for 1 serving:

1 small can of water-packed tuna fish

50g cooked whole rice

1/2 cooked eggplant

1 cooked red pepper

10 black olives

Olive oil

Balsamic vinegar

Wine vinegar

Salt

During previous days, cook the red pepper in the oven (1h at 150°C) or in a ceramic frying pan with a glass cover (1h at low heat, turn the peper every 1/4 hour. The skin should blacken). Let it cool and peel off the skin, seed it and cut in stripes. Will keep 2-3 days in the refrigerator with some olive oil.

Cut the eggplant stripes about 2" long with its skin. It can be cooked in a closed oven dish (1h at 150°C) or in a ceramic frying pan (1h at low heat, stir from time to time), in both cases with some olive oil.

To prepare the salad, mix the ingredients, make the dressing in a separate bowl and pour over the salad. Serve with some slices of bread.

Try cooking an onion with the eggplant.