Grilled Tuna with Vegetables

Name: Grilled Tuna with Vegetables
Yield: 6
Ingredients: 1 eggplant; 1 red, 1 yellow, and 1 green bell pepper, cut into small pieces; 3 green onions; 6 teaspoons of black pepper; 5 tablespoons of olive oil; 1 small red onion, thinly sliced; 1 lemon, peeled and cut into thin strips; 1.5 kg of fresh tuna, cut into 2 cm thick slices; 3 sprigs of thyme, chopped; Salt to taste

1
1 eggplant
2
1 red, 1 yellow, and 1 green bell pepper, cut into small pieces
3
3 green onions
4
6 teaspoons of black pepper
5
5 tablespoons of olive oil
6
1 small red onion, thinly sliced
7
1 lemon, peeled and cut into thin strips
8
1.5 kg of fresh tuna, cut into 2 cm thick slices
9
3 sprigs of thyme, chopped
10
Salt to taste

Ingredients

1
1 eggplant
2
1 red, 1 yellow, and 1 green bell pepper, cut into small pieces
3
3 green onions
4
6 teaspoons of black pepper
5
5 tablespoons of olive oil
6
1 small red onion, thinly sliced
7
1 lemon, peeled and cut into thin strips
8
1.5 kg of fresh tuna, cut into 2 cm thick slices
9
3 sprigs of thyme, chopped
10
Salt to taste

Directions

1
Wash and dry the vegetables, and cut the eggplant, bell peppers, and onions into small pieces
2
Crush the black pepper and set aside
3
Heat 3 tablespoons of olive oil in a non-stick pan over medium heat and sauté the eggplant until golden brown
4
Season with salt and let it drain on paper towels
5
Add the remaining olive oil to the pan, along with the bell peppers and red onion, and cook for 10 minutes over low heat
6
Season with salt again
7
Add the tuna and lemon slices to the pan
8
Distribute one-third of the vegetables in a serving dish
9
Season the fish with salt, thyme, and crushed black pepper
10
Arrange the fish on top of the remaining vegetables
11
Drizzle with a little olive oil
12
Serve immediately
13
Serves 6 portions
14
513 calories per serving
15
Note: This recipe can be prepared in advance to the moment of plating.