Rosemary Grilled Tuna Steaks with Eggplant and Zucchini

Ingredients

• 4  tuna steaks 
• 1.5 tablespoons balsamic vinegar 
• 4 servings coarse salt and pepper 
• 6 sprigs rosemary fresh chopped
• 6 sprigs thyme leaves fresh chopped
• 4 cloves garlic chopped
• 2 tablespoons olive oil extra-virgin
• 4 servings olive oil extra-virgin for drizzling, 2 tablespoons
• 1 medium onion chopped
• 4 servings salt and pepper 
• 2 small vine tomatoes diced ripe seeded
• 1 small baby squash yellow
• 1 small young firm
• 1 small zucchini 

Equipment

• frying pan
• grill
• grill pan

Directions

1. Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper.
2. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total.
3. Preheat a medium nonstick skillet over medium high heat.
4. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream.
5. Add garlic, onion and saute 2 or 3 minutes. Dice the zucchini and squash while the onion begins to soften.
6. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion.
7. Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables.
8. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender.
9. Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done.
10. When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat.
11. Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa. Extra antipasto slices and vegetables should be passed at the table.
12. A nice Sicilian rose, chilled, makes a fine beverage companion.
13. loaf crusty bread, 9 to 12 inches in length
14. /4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
15. /4 cup black pitted calamata or oil cured olives, your preference, chopped
16. /2 cup prepared pesto sauce
17. /4 pound deli sliced provolone
18. jar, 16 to 18 roasted red peppers, drained
19. (15-ounce) can quartered artichoke hearts in water, drained
20. 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)
21. Coarse salt and black pepper
22. Extra-virgin olive oil, for drizzling
23. Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
24. Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce.
25. Spread the mixture evenly across the bottom of the hollowed out bread.
26. Layer the cheese into the loaf.
27. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers.
28. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.