Grilled Tuna with Provençal Vegetables and Easy Aioli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum. 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 |
Directions:
1. Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
2. 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. * A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.
3. Per serving: 335 calories, 15g fat (2g saturated), 63mg cholesterol, 69mg sodium, 15g carbohydrates, 7g fiber, 36g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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