Rosemary Grilled Tuna Steaks with Eggplant and Zucchini

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I made only the rosemary grilled tuna steaks without the veggies on top and they can out great, very tasty with the balsamic vinegar.

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Not recommended. There are error in the recipe concerning proportions of ingredients. I used half the amount if onion called for and it was till too much. No mention made about the peel of the eggplant, which will be tough if you don't either peel it or blanch it. I served this with the stuffed bread as recommended. Parsley is mention in the directions but not in the list of ingredients. This is an odd combination of foods. They don't go together. 30 minutes? Are you kidding? Draining, chopping and dicing these ingredients takes at least 20 minutes.

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Delicious!! & fast... I made this dish today for lunch and i am still full :.. i love eggplants so this worked out well.. i used dried herbs and only made the tuna and veggies like the recipe called.. i will definitely be making this more often..

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So good!!! My entire family loved the recipe. I made vegetables and tuna according to the recipe. We have tons of veggies left over, which is fine, because they're great on their own. I didn't have all the ingredients for the bread. It was still good, but next time I'll make sure to have everything on hand.

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I only made the tuna steak part of this recipe and paired it with Michael Chiarello's Best Button Mushrooms recipe since I did not have any other veges on hand AND it was to die for! I used dried rosemary and was worried about the overpowering but it worked beautifully. So easy and fast too. I am sure the eggplant, zucchini vege mix is delicious and will make sure to have those next time. Thank you Rachael!

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I didn't do the rosemary, but it was very tasty and went well with my stuffed artichokes from Anne Burrell. I didn't have fresh rosemary on hand, and couldnt bear to use that old dried stuff from two years ago in my spice container....

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EXCELLENT. I MADE IT WITH TILAPIA AND SALMON AND CHICKEN. IT MAKES ALOT OF VEGIES AND WHEN I MAKE IT FOR JUST THE TWO OF US, I ONLY USE 1/2 AN EGGPLANT (WHICH I PEEL AND LEAVE OUT THE YELLOW SQUASH AND HALVE EVERYTHING ELSE AND IT STILL MAKES A TON. SO GOOD I CAN'T BELIEVE IT. RACHAEL HIT THIS ONE OUT OF THE BALL PARK.

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This was yummy. I added mushrooms to the veggies and instead of putting them on the tuna, I added them to some angelhair mixed with butter and parmesean cheese. I overcooked the tuna (it was my first time, but the pasta/veggie combo was FANTASTIC!!

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I must honestly admit, this recipe was fantastic. It was easy to prepare, easy to have ingredients available, and hard to mess up. The fresh rosemary gave a great taste to the tuna and the thyme made the eggplant and zucchini mixture savoury. The only changes I made to it was instead of using olive oil to grill the tuna, I had used butter. And I had added chopped mushrooms along with the garlic and onion for the antipasto, to give it texture. For anyone willing to try this recipe, you won't be disappointed. Good Eating!!

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I loved the colors in this recipe and the tastes were simple, but delicious. I rated 5 stars because of the versatility of the dish. I made some additions that did not change the dish; they only illustrated the way the dish holds up with whatever you have in the fridge! Instead of tuna, I used chicken and marinaded the chicken in the sauce for a few hours prior to cooking. Then I seared the chicken, deglazed the pan with white wine, poured over the chicken and popped in the over at 375 for about 10 minutes. I used zucchini, asparagus, and eggplant and fresh tomatoes as instructed for the veggies and they came out flavorful. The fresh tomatoes at the end added nice texture. I used dried herbs (I know, not the best move, but I thought a trip to the market would defeat the purpose of the dish. It worked well. Thanks, great recipe!