Marinated Eggplant And Tuna Salad
|Lemon juice||2 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Creole sauce||1 1⁄2 Cup (24 tbs)|
|Tuna||1 Can (10 oz)|
|Basil||1⁄4 Teaspoon, drained|
|Garlic powder||1⁄4 Teaspoon|
|White vinegar||2 Tablespoon|
|White pepper||1⁄8 Teaspoon|
Peel the eggplant and cut into 1/2 inch dice.
Heat 1/4 cup of oil in each of 2 large skillets.
Add the eggplant and saute over medium heat, stirring frequently, until the eggplant is tender but firm.
Remove from the heat.
Add the Creole Sauce, tuna, vinegar, lemon juice, salt, oregano, thyme, basil, garlic powder, and white pepper.