Angelakis Weekly Seafood Specials



Tuna: with Grilled Vegetables

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You Need:

  • 4 tuna steaks
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon choppped fresh basil
  • freshly ground black pepper
  • 4 baby eggplants, halved
  • 4 plum tomatoes, halved
  • 1 leek, cut into 7.5cm pieces and halved



Combine oil, vinegar, basil and black pepper to taste in a bowl.

Brush eggplant, tomatoes, leek and tuna with oil mixture.

Heat a lightly oiled char-grill or frying pan over a high heat. Add vegetables and tuna.

Cook, brushing frequently with remaining vinegar mixture for 2 minutes each side or until vegetables and tuna are cooked.

To serve, divide vegetables and tuna between serving plates.