Tuna with Grilled Vegetables and Provencal Vinaigrette Recipe

Name: Tuna with Grilled Vegetables and Provencal Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil; 4 medium-size tomatoes, peeled, seeded, and cut into petals (see Notes); 3 tablespoons virgin olive oil; Pinch of ground cumin; Pinch of curry powder; 4 bulbs fennel, halved lengthwise and cored; Kosher salt and freshly ground black pepper; 4 leeks, white part only; 1 medium zucchini, washed, sliced 1/8 inch thick; 1 medium yellow squash, washed, sliced 1/8 inch thick; 4 center-cut tuna steaks, 6 to 8 ounces each and 1 inch thick; Kosher salt and freshly ground black pepper; Olive or vegetable oil for the grill; 1/2 to 3/4 cup Provencal Vinaigrette

Servings: persons

Vegetable oil
4 medium-size tomatoes, peeled, seeded, and cut into petals (see Notes)
3 tablespoons virgin olive oil
Pinch of ground cumin
Pinch of curry powder
4 bulbs fennel, halved lengthwise and cored
Kosher salt and freshly ground black pepper
4 leeks, white part only
1 medium zucchini, washed, sliced 1/8 inch thick
1 medium yellow squash, washed, sliced 1/8 inch thick
4 center-cut tuna steaks, 6 to 8 ounces each and 1 inch thick
Kosher salt and freshly ground black pepper
Olive or vegetable oil for the grill
1/2 to 3/4 cup Provencal Vinaigrette

1
For the grilled vegetables:
2
Preheat the oven to 300F.
3
Prepare a charcoal or wood fire and let it burn down to embers, and lightly oil a clean grill rack.
4
Lightly grease 2 baking sheets with vegetable oil.
5
Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle with cumin and curry powder.
6
Place on a prepared baking sheet and roast until softened and somewhat shrunken, about 40 minutes.
7
Rub the fennel with olive oil, season with salt and pepper, and grill just until marked on both sides.
8
Drizzle the leeks with another tablespoon of olive oil and season with salt and pepper.
9
Place the fennel and leeks on a prepared baking sheet, season, and bake until soft, about 15 minutes.
10
While the fennel and leeks are baking, rub the zucchini and yellow squash with the remaining tablespoon of olive oil, season with salt and pepper, and grill until marked on both sides and tender, 1 to 2 minutes per side.
11
For the tuna:
12
Season the fish with salt and pepper and place on the oiled grill rack.
13
Cook until golden brown, about 5 minutes.
14
Turn and cook until done, 3 to 4 minutes more.
15
To serve:
16
Divide the grilled vegetables and roasted tomatoes among 4 serving plates.
17
Arrange a portion of fish on top and drizzle with the vinaigrette.
18
Variations:
19
For grilled vegetables, substitute Ratatouille or Confit Bayaldi.
20
For tuna, substitute bass or cod.
21
Serve grilled vegetables with:
22
Any seared and roasted fish
23
Seared and Roasted Chicken Breasts
24
Simple Roasted Chicken
25
Saddle of Lamb, instead of Ratatouille
26
Double-cut lamb chops
27
Drizzle with a little Basil Oil

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vegetable oil, 4 medium-size tomatoes, peeled, seeded, and cut into petals (see Notes), 3 tablespoons virgin olive oil, Pinch of ground cumin, and more.

Yes, Tuna with Grilled Vegetables and Provencal Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna with Grilled Vegetables and Provencal Vinaigrette

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