Con Poulos
Recipe information
Yield
4 Servings
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 (Click for recipe)
Need to make a substitution?
Preparation
Step 1
Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
Step 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.
Step 3
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.