Login to Save Like

Ingredients

• 4 tuna steaks, 6 to 8 ounces
• 1 1/2 tablespoons balsamic vinegar, just enough to lightly coat the steaks
• 6 sprigs fresh rosemary, leaves chopped, about 3 tablespoons
• Steaks seasoning blend or coarse salt and pepper
• Extra-virgin olive oil, for drizzling, about 2 tablespoons

Eggplant and Zucchini Topping:

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 4 cloves garlic, chopped
• 1 medium onion, chopped
• 1 small, young, firm eggplant
• 1 small zucchini
• 1 small yellow squash
• 6 sprigs fresh thyme, leaves chopped, 2 tablespoons
• Salt and pepper
• 2 small vine ripe tomatoes, seeded and diced
• Vegetable Antipasto Sutffed Bread, recipe follows

Description

Food Network Invites You To Try This Rosemary Grilled Tuna Steaks With Eggplant And Zucchini Recipe From Rachael Ray.

Food Network