Rosemary Grilled Tuna Steaks with Eggplant and Zucchini

• 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
• 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

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

tuna, balsamic vinegar, rosemary, salt, extravirgin olive oil, extravirgin olive oil, garlic, onion, eggplant, zucchini, yellow squash, thyme, salt, vine, vegetable antipasto

Taken from www.foodnetwork.com/recipes/rachael-ray/rosemary-grilled-tuna-steaks-with-eggplant-and-zucchini-recipe.html (may not work)