Grilled Tuna Rice Salad Provencal Recipe

Name: Grilled Tuna Rice Salad Provencal Recipe
Ingredients: 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; 1/8 teaspoon salt; Freshly ground black pepper to taste; 2 ripe medium-large tomatoes; 2 slices crusty country bread

cooking.nytimes.com

This recipe is by Marian Burros and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.

View full recipe on cooking.nytimes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.

Share this recipe:

Ingredients

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
1/8 teaspoon salt
Freshly ground black pepper to taste
2 ripe medium-large tomatoes
2 slices crusty country bread