with Provencal Veggies
RECIPE SUMMARY
Grilled Tuna with Provencal Veggies
Makes 4 Servings: Counts towards 2 cups Vegetables, 1 tablespoon Oil, 1 Serving Meat
INGREDIENTS
DIRECTIONS
Prepare grill by spraying with cooking spray and set to medium-high heat.
Brush the tuna steaks, zucchini and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until lightly charred and tender, turning occasionally; about 12 minutes. Remove from grill and cut into bite size chunks.
Place the grilled vegetables, tomatoes, Herbs De Provence and garlic in a large bowl. Drizzle in the olive oil and toss to blend.
Grill the tuna steaks to desired doneness; place on serving plates and top with vegetables.
*Herbs De Provence is a dried herb mixture; it is sold in the spice section of supermarkets and specialty food stores. If unavailable, a combination of dried thyme, basil, savory and fennel seeds can be substituted.
Ingredients
Directions
Prepare grill by spraying with cooking spray and set to medium-high heat.
Brush the tuna steaks, zucchini and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until lightly charred and tender, turning occasionally; about 12 minutes. Remove from grill and cut into bite size chunks.
Place the grilled vegetables, tomatoes, Herbs De Provence and garlic in a large bowl. Drizzle in the olive oil and toss to blend.
Grill the tuna steaks to desired doneness; place on serving plates and top with vegetables.
*Herbs De Provence is a dried herb mixture; it is sold in the spice section of supermarkets and specialty food stores. If unavailable, a combination of dried thyme, basil, savory and fennel seeds can be substituted.