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May 21
Grilled Tuna with Provençal Vegetables and Easy Aioli Ingredients Nonstick vegetable oil spray 4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick) 2 zucchini, quartered lengthwise 1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices 4 tablespoons (about) olive oil 2 cups assorted cherry tomatoes, halved 2 teaspoons herbes de Provence 1 garlic clove, minced Easy Aioli Preparation Spray grill with nonstick spray. Prepare barbecue (medium-high heat). Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli

Grilled Tuna with Provençal Vegetables and Easy Aioli

Ingredients

  • Nonstick vegetable oil spray
  • 4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick)
  • 2 zucchini, quartered lengthwise
  • 1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices
  • 4 tablespoons (about) olive oil
  • 2 cups assorted cherry tomatoes, halved
  • 2 teaspoons herbes de Provence
  • 1 garlic clove, minced
  • Easy Aioli

Preparation

  • Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
  • Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside.
  • Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli




Posted 12 months ago

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