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.
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  • Total: 40 min
  • Cook: 40 min
  • Yield: 4 Servings
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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


  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.