Name: Grilled Tuna with Provençal Vegetables and Easy Aioli
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick); 2 zucchini, quartered lengthwise; 1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices; 4 tablespoons (about) olive oil; 2 cups assorted cherry tomatoes, halved; 2 teaspoons herbes de Provence*; 1 garlic clove, minced; Easy Aioli

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Photo by Con Poulos

Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.

Recipe notes

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