Rosemary Grilled Tuna Steaks with Eggplant and Zucchini

Rosemary Grilled Tuna Steaks with Eggplant and Zucchini
15 Ingredients
  • 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
Nutrition
681
34% daily value
4 servings
                                       
                                            dairy-​free
     

Fat

65% 42

Saturated

69% 14

Trans

- 2

Monounsaturated

- 23

Polyunsaturated

- 3

Carbs

9% 26

Carbs (net)

- 18

Fiber

35% 9

Sugars

- 8

Sugars, added

- 0

Protein

101% 51

Cholesterol

42% 127

Sodium

56% 1334

Calcium

15% 149

Magnesium

28% 111

Potassium

44% 1548

Iron

33% 6

Zinc

44% 7

Phosphorus

78% 548

Vitamin A

8% 76

Vitamin C

59% 35

Thiamin (B1)

24% 0

Riboflavin (B2)

32% 1

Niacin (B3)

101% 20

Vitamin B6

94% 2

Folate equivalent (total)

21% 83

Folate (food)

- 83

Folic acid

- 0

Vitamin B12

65% 4

Vitamin D

0% 1

Vitamin E

16% 3

Vitamin K

30% 24
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