Recipe courtesy of Genova
Recipe courtesy of Genova
Watch how to make this recipe.
Chilled, Grilled Veggies with Tuna
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- Total: 40 min
- Cook: 40 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 251
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 11 g
- Sugar
- 15 g
- Protein
- 25 g
- Cholesterol
- 13 mg
- Sodium
- 781 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 251
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 11 g
- Sugar
- 15 g
- Protein
- 25 g
- Cholesterol
- 13 mg
- Sodium
- 781 mg
Ingredients
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Directions
- 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.
