Summer recipes: grilled tuna and Provencal vegetables

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Summer is here, why not indulge yourself with fresh tuna and nice fresh vegetables? How to make a delicious tuna filet with vegetables in a classic Mediterranean style.

Ingredients to make a perfect grilled tuna and Provencal vegetables

Recipe for 4-6 people

• 2 steaks 225 g or ½ lb of yellowfin tuna
• 500 g or 1 lb rutabaga (yellow turnip)
• 600 g or 1.3 lb mini peppers
• 250 g or ½ lb olive mixture pitted
• 50 g or 1 cup cilantro
• 1 tablespoon grated Parmesan cheese
• ½ cup of milk
• 2 tablespoons of butter
• olive oil
• salt and pepper

How to make the grilled tuna and Provencal vegetable recipe

Peel, wash and cut the rutabaga into large cubes and cook in salted water. Drain after cooking. Add the butter and milk, mash all ingredients together, add salt and pepper if necessary and set aside.

In a pan, bring the water and garlic to a boil. Add cilantro and cook for 2 minutes, then drain, cool down and mix while adding Parmesan, ½ cup olive oil and 1/ 8 cup of cold water.

Wash peppers and cook whole in a pan with olive oil. At the end of cooking, add olive mixture and cook another two minutes. Add seasoning if necessary.

Pay attention, please: The olive mixture marinade may suffice the seasoning of the peppers.

Add the olive oil, salt and pepper on both sides of the tuna and cook on a hot barbecue, 3 to 5 minutes on each side depending on the thickness. The tuna should be slightly pink inside it will be less dry and taste better.

Suggested wine pairings

A delicious super salty and lively Ortrugo from Casa Benna winery. Champagne and prosecco are great too if you like bubbles.

If you want to pair a cocktail, the sweet and bitter flavor of the Americano is perfect to match the tuna flavor.

Recipe courtesy of Lionel Flaget