Grilled Tuna with Provençal Vegetables and Easy Aioli
A Mediterranean-inspired dish featuring perfectly grilled albacore tuna steaks served with charred seasonal vegetables seasoned with herbes de Provence and accompanied by a creamy aioli sauce. Perfect for a sophisticated yet simple dinner.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •4 steaks 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick)
- •2 whole zucchini, quartered lengthwise
- •1 whole eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices
- •4 tablespoons olive oil
- •2 cups assorted cherry tomatoes, halved
- •2 teaspoons herbes de Provence
- •1 clove garlic clove, minced
- •1 serving Easy Aioli
Cooking Instructions
- 1.
Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
5 min
- 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.
20 min
