Grilled & Chilled Veggie Tuna Salad Recipe

I am so glad that spring is finally into full swing and many of us are now gearing up for the summertime season. For me personally, I enjoy eating a lot of tuna fish and vegetable salads during the hot summer season so when I saw this recipe land in my email box, I knew I had to share it with all of you.

The recipe and photo is courtesy of Hungry Girl. You can visit their site to learn more about them and to print off additional recipes.

Hungry Girl's Grilled & Chilled Veggie Tuna Salad Recipe

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

1.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. Yum!