Hungry Girl’s Grilled & Chilled Veggie Tuna Salad
Recipe courtesy Hungry Girl & Starkist
1 (2.6 oz.) Pouch – Tuna Creations® Sweet & Spicy
8 thin (or 6 thick) asparagus stalks, tough ends removed, cut into 2-inch pieces
1 cup eggplant cut into 1-inch cubes
One 1⁄2-inch-thick onion slice, rings intact
1⁄2 cup cherry tomatoes
3 cups chopped romaine lettuce
2 Tbsp. light balsamic vinaigrette dressing
Bring a grill pan sprayed with non-stick spray to medium-high heat. Add asparagus, eggplant, and onion. Cook until slightly softened, 6–8 minutes.
Flip veggies, and add the cherry tomatoes to the pan. Cook for 4 minutes.
Flip tomatoes. Cook until all veggies are soft and slightly blackened, about 2 minutes.
Transfer veggies to a medium bowl. Let cool completely.
Chop onion. Cover and refrigerate veggies until chilled, at least 30 minutes.
Place lettuce on a large plate or in a large bowl and evenly top with chilled vegetables and tuna. Top or serve with dressing.