Grilled Tuna with Provençal Vegetables and Easy Aioli

Ingredients for Grilled Tuna with Provençal Vegetables and Easy Aioli

• Nonstick vegetable oil spray

• 110g albacore tuna steaks (from the U.S. or Canada

• about 1 inch thick)

• 2 courgette, quartered lengthwise

• 1 aubergine (about 450g ), cut lengthwise into 3/4-inch-thick slices

• 60ml (about) olive oil

• 475ml assorted cherry tomatoes, halved

• 2 teaspoons herbes de Provence*

• 1 garlic clove, minced

• Easy Aioli

How to make Grilled Tuna with Provençal Vegetables and Easy Aioli

Spray grill with nonstick spray. Prepare barbecue (medium-high heat).

Brush tuna steaks, courgette, and aubergine with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli. * A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.