Grilled Tuna Atop a Grilled Vegetable Antipasto

ANTIPASTO

3 bell peppers (mixed colors if available)

2 small Italian eggplants or 1 medium American eggplant

(Trimmed and sliced into 3/4 inch rounds, place in shallow bowl, spring with

1 tablespoon of kosher salt)

1 large sweet onion (peeled and cut into 3/4 inch rounds)

1 zucchini (trimmed and sliced 3/4 inch length-wise)

1 yellow squash (trimmed and sliced 3/4 inch length-wise)

VEGETABLE RUB

1 1/2 teaspoons of kosher salt

1 teaspoon of fresh ground black pepper

1 teaspoon of dried thyme

1 teaspoon of dried oregano

1/2 teaspoon of dried cumin and dried mustard

VINAIGRETTE

4 cloves of garlic

I tablespoon of chopped fresh basil or 1 teaspoon of dried

2 tablespoons of balsamic vinegar

1/4 cup of extra virgin olive oil

TUNA

4–6 ounce tuna steaks

2 plum tomatoes, peeled, seeded and diced

Juice of 1/2 lemon

1/2 tablespoon extra virgin olive oil

1 cup packed arugula greens (picked and cleaned)

salt and pepper to taste

Directions:
Eggplant, Zucchini, Squash and Onion Only: Prepare the grill to high heat. In a small bowl add the vegetable rub seasoning until well combined. Using nonstick spray, lightly spray the vegetables and grill over mediumlhigh heat (about 2-3 minute each side). Before flipping the first time, sprinkle with vegetable rub. After flipping sprinkle again with vegetable rub.

Peppers Only: Place peppers on hottest part of grill. Grill until they are completely charred on all sides. Once charred on all sides, place in zip-lock bag and seal. Once cooled slightly, peel and removed stem, seeds and any large ribs on inside.

 Vinaigrette: Add all ingredients until well combined.

Tuna: Lightly brush the tuna steaks with olive oil, squeeze 1/2 lemon over steaks and salt and pepper to taste. Remove the core of plum tomatoes. Make and X with pairing knife on bottom. Place into a pot of boiling salted water for 15-20 seconds. Immediately remove and place in ice bath to cool. Cut in V after cool, length-wise. Squeeze and remove seeds and juice. Place tuna steaks onto grill. Grill until medium rare (approx. 3-4 minutes on each side). Take Vinaigrette, toss arugula with it. Fan all the vegetables on a dinner plate. Top with grilled tuna, top grilled tuna with little bit of arugula. Sprinkle Diced Tomato on top.