Rosemary Grilled Tuna Steaks With Eggplant And Zucchini Recipe - Cooking Index
Rosemary Grilled Tuna Steaks With Eggplant And Zucchini Recipe - Cooking Index
| 4 | Tuna steaks - (6 to 8 oz ea) | |
| 1 1/2 tablespoons | 22ml | Balsamic vinegar |
| = (just enough to lightly coat the steaks) | ||
| 3 tablespoons | 45ml | Chopped fresh rosemary leaves |
| Steaks seasoning blend - to taste | ||
| = (or coarse salt and pepper) | ||
| Extra-virgin olive oil - for drizzling | ||
| Eggplant and Zucchini Topping | ||
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 4 | Garlic cloves - chopped | |
| 1 | Onion - chopped (medium) | |
| 1 | Young firm eggplant (small) | |
| 1 | Zucchini (small) | |
| 1 | Yellow squash (small) | |
| 2 tablespoons | 30ml | Chopped fresh thyme leaves |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Vine ripe tomatoes - seeded, diced (small) | |
| Vegetable Antipasto Sutffed Bread - (see recipe) |
Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total.
Preheat a medium nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 minutes. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.
Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium-high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.
Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done.
When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat.
Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa. Extra antipasto slices and vegetables should be passed at the table.
A nice Sicilian rose, chilled, makes a fine beverage companion.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D05) - from the TV FOOD NETWORK
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