Recipe courtesy of Genova

Chilled, Grilled Veggies 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: 40 min
  • Cook: 40 min
  • Yield: 4 Servings
Save Recipe

Ingredients

2 (5 ounce) cans Genova Tuna in Olive Oil

2 cloves garlic

2 teaspoons chopped fresh thyme or rosemary

1 teaspoon sea salt

¼ 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. 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. 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. Meanwhile, place tuna in a small bowl. Add any remaining oil mixture, stirring to combine. Chill until ready to use. Arrange vegetables on a platter or plates and top with tuna. Garnish with lemon wedges before serving.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Sunny's Grilled to Chill Salad

Grilled Vegetables

Grilled Vegetables

Grilled Vegetables

Grilled Vegetable Salad

Grilled Rabbit and Vegetables

Grilled Vegetable Pizza

Grilled Vegetable Salad