Grilled Tuna and Vegetables
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 45 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | La Trattoria |
Recipe ingredients
- 1/2 cup (125 mL) olive oil*
- 1/4 cup (60 mL) balsamic vinegar *
- 1 small eggplant, sliced
- 1 large white onion, sliced
- 4 Italian tomatoes, sliced
- 4 portobello mushrooms
- 4 x 4 oz. (120 g) slices of tuna
- 2 Tbsp. (30 mL) black pepper, coarsely ground
- 2 Tbsp. (30 mL) white pepper, coarsely ground
Preparation
Preheat oven to 400°F/200ºC.
Blend 3 Tbsp. (45 mL) olive oil with 1 Tbsp. (15 mL) balsamic vinegar.
On a baking sheet, lay slices of eggplant, onion, tomatoes and mushrooms. Brush vegetables on each side with oil-vinegar blend. Grill mushrooms and tomatoes 3 minutes, eggplant 10 minutes and onion 12 minutes.
In a small pan, reduce the remaining balsamic vinegar by half. Add ¼ cup (60 mL) olive oil; season and shake to blend. Reserve.
Brush tuna with olive oil: pepper. In a frying pan, grill tuna in remaining oil; cook about 3 to 5 minutes on each side.
To serve, put a portion of vegetables on each of four plates; add a slice of tuna. Drizzle with reduced balsamic vinegar.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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