Grilled Tuna and Vegetables

Grilled Tuna and Vegetables
  • 4 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 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


Preheat oven to 400°F/200°C.

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 1/4 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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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