Grilled Tuna with Provencal Vegetables and Easy Aioli

Serve up some grilled bread to accompany this dish and you'll have a complete meal. If you use domestic tuna, you can keep the mercury to a minimum.


Nonstick vegetable oil spray
4 5 oz albacore tuna steaks (from the U.S. or Canada, about 1 inch thick)
2 zucchini, quartered lengthwise
1 large eggplant, cut lengthwise into 3/4 inch thick slices
4 TBSP olive oil
2 cups assorted cherry tomatoes, halved
2 TSP herbes de provence
1 garlic clove
Easy Aioli


Spray grill with nonstick spray. Prepare to med-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-sized 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.

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