Chilled Grilled Vegetables 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.

Total Time 4 Servings

Ingredients

  • 2 (5 ounce) cans Genova Tuna in Olive Oil
  • 2 cloves garlic
  • 2 teaspoons chopped fresh thyme or rosemary
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 red bell peppers, thickly sliced
  • 2 medium zucchini, thickly sliced lengthwise
  • 2 Japanese or Chinese eggplants, thickly sliced lengthwise
  • 1 lemon, cut into wedges

Directions

  1. Place a grill pan over medium high heat.
  2. 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.
  3. 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.
  4. Meanwhile, place tuna in a small bowl. Add any remaining oil mixture, stirring to combine. Chill until ready to use.
  5. Arrange vegetables on a platter or plates and top with tuna. Garnish with lemon wedges before serving.