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1
Preheat grill pan to high or preheat grill or charcoal.
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2
Coat tuna in balsamic and season with rosemary, salt and pepper.
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3
Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total.
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4
Preheat a medium nonstick skillet over medium high heat.
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5
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream.
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6
Add garlic, onion and saute 2 or 3 minutes.
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7
Dice the zucchini and squash while the onion begins to soften.
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8
Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.
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9
Slice eggplant into strips and dice, then add to the pan.
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10
Turn to combine all of the vegetables.
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11
Add thyme, salt and pepper to season the mixture.
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12
Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.
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13
Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done.
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14
When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat.
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15
Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa.
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16
Extra antipasto slices and vegetables should be passed at the table.
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17
A nice Sicilian rose, chilled, makes a fine beverage companion.
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18
1 loaf crusty bread, 9 to 12 inches in length
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19
1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
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20
1/4 cup black pitted calamata or oil cured olives, your preference, chopped
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21
1/2 cup prepared pesto sauce
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22
1/4 pound deli sliced provolone
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23
1 jar, 16 to 18 roasted red peppers, drained
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24
1 (15-ounce) can quartered artichoke hearts in water, drained
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25
1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
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26
Coarse salt and black pepper
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27
Extra-virgin olive oil, for drizzling
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28
Cut the top off a loaf of crusty bread.
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29
Hollow out the inside of the bread.
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30
Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce.
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31
Spread the mixture evenly across the bottom of the hollowed out bread.
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32
Layer the cheese into the loaf.
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33
Layer the roasted red peppers on top of the cheese.
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34
Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers.
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35
Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top.
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36
Replace the top, cut the stuffed loaf into pieces and serve.
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37
Ease of Preparation: easy
