Name: Char-grilled vegetables and tuna
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 baby eggplants, sliced lengthwise; 4 flat mushrooms, trimmed; 2 roma tomatoes; 1 red capsicum, seeded, sliced; 2 tuna steaks (or canned tuna in brine); 2 cup basil leaves; 2 tablespoon toasted pine nuts; prepared couscous, to serve (optional); Dressing; 2 tablespoon extra virgin olive oil; 2 teaspoon red wine vinegar; 2 teaspoon seeded mustard

Char-grilled vegetables and tuna

Serves 4

Prep

15M

Cook

15M

Total

30M

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Ingredients

4 baby eggplants, sliced lengthwise

4 flat mushrooms, trimmed

2 roma tomatoes

1 red capsicum, seeded, sliced

2 tuna steaks (or canned tuna in brine)

2 cup basil leaves

2 tablespoon toasted pine nuts

prepared couscous, to serve (optional)

Dressing

2 tablespoon extra virgin olive oil

2 teaspoon red wine vinegar

2 teaspoon seeded mustard

Method

1.Preheat char-grill or barbecue plate to medium. Spray vegetables with oil. Cook in batches for 5-10 minutes, turning, until tender and cooked through. Slice mushrooms.

2.Cook tuna on char-grill for 2-3 minutes, each side, until cooked to your liking. Rest for 5 minutes and slice.

3.To make the dressing: In a jug, whisk together all ingredients. Season to taste.

4.Combine vegetables, tuna and basil in a bowl. Toss with dressing. Sprinkle with pine nuts and serve with couscous if liked.

If desired, add asparagus to this dish when in season. Prepare couscous by placing 1 cup couscous in a bowl and covering with 1 cup boiling water. Stand for 5 minutes and fluff with a fork before serving.
Note

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Ingredients

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