Chilled, Grilled Veggies with Tuna

• 2 (5 ounce) cans Genova Tuna in Olive Oil
• 2 cloves garlic
• 2 teaspoons chopped fresh thyme or rosemary
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 red bell peppers, thickly sliced
• 2 medium zucchini, thickly sliced lengthwise
• 2 Japanese or Chinese eggplants, thickly sliced lengthwise
• 1 lemon, cut into wedges

1. Place a grill pan over medium high heat.
2. Drain tuna and transfer oil to the work bowl of a mini food processer.
3. Add garlic, thyme or rosemary, salt and pepper.
4. Pulse to combine.
5. Brush the vegetables on both sides with oil mixture.
6. Grill for 3-4 minutes per side or until cooked through.
7. Remove from heat and let cool to room temperature or chill up to 24 hours.
8. Meanwhile, place tuna in a small bowl.
9. Add any remaining oil mixture, stirring to combine.
10. Chill until ready to use.
11. Arrange vegetables on a platter or plates and top with tuna.
12. Garnish with lemon wedges before serving.

genova, garlic, thyme, salt, freshly ground black pepper, red bell peppers, zucchini, japanese, lemon

Taken from www.foodnetwork.com/recipes/chilled-grilled-veggies-with-tuna.html (may not work)