Best 2 Rosemary Grilled Tuna Steaks With Eggplant And Zucchini Recipes
Indulge in a culinary journey with our tantalizing grilled tuna steaks, masterfully infused with the aromatic essence of rosemary. Accompanied by a vibrant medley of grilled eggplant and zucchini, this dish is a symphony of flavors and textures. The tuna steaks, seared to perfection, boast a succulent interior and a crisp, flavorful crust, while the grilled vegetables add a delightful smoky sweetness. This recipe provides a step-by-step guide to creating this delectable dish, along with additional suggestions for tantalizing variations. Discover the art of grilling and elevate your taste buds with this exquisite rosemary-grilled tuna steak experience.
Here are our top 2 tried and tested recipes!
TUSCAN-STYLE GRILLED TUNA STEAKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
- Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
- Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
- Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or "high" setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
- Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
- Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
GRILLED TUNA WITH PROVENçAL VEGETABLES AND EASY AIOLI
Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.
Provided by Amy Finley
Categories Tomato Backyard BBQ Dinner Seafood Tuna Eggplant Zucchini Summer Grill Grill/Barbecue Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
- Brush tuna steaks, zucchini, and eggplant 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.
Tips:
- Choose fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. Look for tuna steaks that are firm and have a deep red color. The eggplant and zucchini should be firm and free of blemishes.
- Marinate the tuna steaks in a mixture of olive oil, lemon juice, garlic, and herbs: This will help to add flavor and moisture to the fish. You can marinate the tuna for as little as 30 minutes or up to overnight.
- Grill the tuna steaks over medium-high heat: This will help to sear the outside of the fish while keeping the inside moist. Cook the tuna for about 3-4 minutes per side, or until it is cooked to your desired doneness.
- Roast the eggplant and zucchini: This will help to bring out their natural sweetness. Toss the vegetables with olive oil, salt, and pepper, and then roast them in a preheated oven at 400 degrees Fahrenheit for about 20 minutes, or until they are tender.
- Serve the grilled tuna steaks with the roasted eggplant and zucchini: You can also add a side of rice or quinoa. This dish is a delicious and healthy meal that is perfect for a summer dinner.
Conclusion:
Rosemary Grilled Tuna Steaks with Eggplant and Zucchini is a flavorful and healthy dish that is perfect for a summer dinner. The tuna steaks are marinated in a mixture of olive oil, lemon juice, garlic, and herbs, which helps to add flavor and moisture to the fish. The eggplant and zucchini are roasted, which helps to bring out their natural sweetness. This dish is easy to make and is sure to impress your guests.
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