Grilled Tuna With Provençal Vegetables And Easy Aioli
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
56
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 tbsps
Olive Oil (about)2 tsps
Herbes De Provence (*)Directions:
1
Spray grill with nonstick spray
2
Prepare barbecue (medium-high heat)
3
Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper
4
Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes
5
Remove from grill and cut into bite-size chunks
6
Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend
7
Set aside
8
Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare
9
Place tuna on plates, top with vegetables, and serve with aioli
10
* A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores
11
If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted
12
Spray grill with nonstick spray
13
Prepare barbecue (medium-high heat)
14
Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper
15
Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes
16
Remove from grill and cut into bite-size chunks
17
Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend
18
Set aside
19
Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare
20
Place tuna on plates, top with vegetables, and serve with aioli
21
* A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores
22
If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted