Grill red peppers and pineapple 8 to 10 min. or until peppers are crisp-tender, turning and brushing evenly with 4 tsp. dressing after 5 min. Transfer to cutting board.
Remove 2 tsp. of the remaining dressing; brush evenly onto both sides of fish. Sprinkle evenly with black pepper. Grill 2 to 3 min. on each side or until medium-rare doneness. Meanwhile, cook rice as directed on package.
Transfer fish to cutting board; cut into bite-size pieces. Cut red peppers into strips, then chop pineapple. Mix mayo and 1 Tbsp. of the remaining dressing until blended.
Combine rice with remaining dressing; spoon into 2 serving bowls. Top with pineapple, red peppers, tuna and mayo mixture. Sprinkle with cilantro; top with ginger.
Sprinkle evenly with 1 tsp. toasted sesame seed or 1 sliced green onion before serving.
You can instead cook the peppers, pineapple and salmon in a greased grill pan on top of the stove.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 114g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.