Rosemary Grilled Tuna Steaks with Eggplant and Zucchini (Rachael Ray) Recipe

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Rosemary Grilled Tuna Steaks with Eggplant and Zucchini (Rachael Ray)
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Ingredients
15
Count
Nutrition
287
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Eggplant and Zucchini Topping:
  2. Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total.
  3. Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 minutes. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.
  4. Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.
  5. Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done.
  6. When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat.
  7. Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa. Extra antipasto slices and vegetables should be passed at the table.
  8. A nice Sicilian rose, chilled, makes a fine beverage companion.
  9. Vegetable Antipasto Stuffed Bread:
  10. 1 loaf crusty bread, 9 to 12 inches in length
  11. 1/4 cup sun-dried tomatoes in olive oil, drained, chopped - 1/2 a small jar
  12. 1/4 cup black pitted calamata or oil cured olives, your preference, chopped
  13. 1/2 cup prepared pesto sauce
  14. 1/4 pound deli sliced provolone
  15. 1 jar, 16 to 18 roasted red peppers, drained
  16. 1 (15-ounce) can quartered artichoke hearts in water, drained
  17. 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)
  18. Coarse salt and black pepper
  19. Extra-virgin olive oil, for drizzling
  20. Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
  21. Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
  22. Yield: 4 servings
  23. Prep Time: 10 to 15 minutes
  24. Cook Time: none
  25. Ease of Preparation: easy
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 287.01 Kcal (1202 kJ)
Calories from fat 164.59 Kcal
% Daily Value*
Total Fat 18.29g 28%
Cholesterol 27.78mg 9%
Sodium 33.69mg 1%
Potassium 528.4mg 11%
Total Carbs 11.84g 4%
Sugars 6.61g 26%
Dietary Fiber 4.31g 17%
Protein 18.21g 36%
Vitamin C 8.1mg 14%
Vitamin A 1.7mg 57%
Iron 80.3mg 446%
Calcium 37.6mg 4%
Amount Per 100 g
Calories 126.45 Kcal (529 kJ)
Calories from fat 72.51 Kcal
% Daily Value*
Total Fat 8.06g 28%
Cholesterol 12.24mg 9%
Sodium 14.84mg 1%
Potassium 232.8mg 11%
Total Carbs 5.21g 4%
Sugars 2.91g 26%
Dietary Fiber 1.9g 17%
Protein 8.02g 36%
Vitamin C 3.6mg 14%
Vitamin A 0.7mg 57%
Iron 35.4mg 446%
Calcium 16.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.5
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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