Grilled Tuna Vegetables W Recipes
CHILLED, GRILLED VEGGIES WITH TUNA
The smolder of smoky grilled flavor in a refreshingly chill dish. Zucchini and Japanese eggplants serve up an impressively romantic and fancy-ish dish for two.
Provided by Food Network
Time 40m
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Place a grill pan over medium high heat. Drain tuna and transfer oil to the work bowl of a mini food processer. Add garlic, thyme or rosemary, salt and pepper. Pulse to combine. Brush the vegetables on both sides with oil mixture. Grill for 3-4 minutes per side or until cooked through. Remove from heat and let cool to room temperature or chill up to 24 hours. Meanwhile, place tuna in a small bowl. Add any remaining oil mixture, stirring to combine. Chill until ready to use. Arrange vegetables on a platter or plates and top with tuna. Garnish with lemon wedges before serving.
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- Prepare couscous according to package directions and set aside. Prepare the vinaigrette dressing and set aside.
- Preheat the grill to medium heat. Place the sliced veggies in a large bowl, coat each slice with a little olive oil and season with a little salt and pepper. Grill the vegetables until all sides are charred and tender, about 5-10 minutes. Remove to a cutting board to cool slightly.
- Cut the vegetables into 1/2 inch cubes and place in a large bowl. Add the cooked couscous, the dressing, and the chopped green onions and stir well. Add the tuna and lightly toss. Serve immediately or cover and keep refrigerated until ready to eat (up to 2 days)
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