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Grilled Tuna and Vegetables https://www.metro.ca/userfiles/image/recipes/thon-legumes-grilles-2256.jpg PT20M PT25M PT45M
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.
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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
Grilled Tuna and Vegetables

Grilled Tuna and Vegetables

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  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

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Ingredients

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  • 1/2 cup
    (125 mL)
    olive oil
  • 1/4 cup
    (60 mL)
    balsamic vinegar
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  • 1
    small eggplant, sliced
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    EGGPLANTS

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    PRODUCT OF U.S.A. OR MEXICO GREEN ZUCCHINIS PRODUCT OF MEXICO LARGE SEEDLESS NAVEL ORANGES OR LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 2.84/kg


  • 1
    large white onion, sliced
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    CARROTS OR YELLOW ONIONS

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    2 lb, PRODUCT OF ONTARIO, CANADA NO.1 GRADE


  • 4
    Italian tomatoes, sliced
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    CHERTO CHERRY TOMAT0ES

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    255 g PRODUCT OF ONTARIO PROVA TOMATOES 454 g PRODUCT OF ONTARIO


    BROCCOLI

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    PRODUCT OF U.S.A. ENDIVE OR ESCAROLE PRODUCT OF U.S.A. GRAPE TOMATOES 283 g, PRODUCT OF U.S.A. OR MEXICO


  • 4
    portobello mushrooms
  • 4 x 4 oz
    (120 g)
    slices of tuna
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  • 2 Tbsp.
    (30 mL)
    black pepper, coarsely ground
  • 2 Tbsp.
    (30 mL)
    white pepper, coarsely ground
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Preparation

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

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