Tuna with Grilled Vegetables and Provençal Vinaigrette

This image courtesy of Joseph DeLeo

This is a dish that makes optimal use of your grill, with a little help from your oven. The palette of colors is striking, with the rich greens, yellows, and whites of the vegetables, dark-brown grill marks of the fish, and the pale orange-pink vinaigrette.

NotesTo cut tomatoes into petals, blanch whole tomatoes in boiling water 10 seconds and shock in ice water. Cut into quarters and remove the ribs and seeds. The remaining shells are petals.

Order of preparation:

• Prepare the Provençal Vinaigrette.

• Roast the tomatoes.

• After the tomatoes have cooked about 25 minutes, briefly grill the fennel and put it in the oven.

• When the tomatoes and fennel are almost done, grill the zucchini and yellow squash.

• Immediately after they are done, grill the tuna.

Make-ahead notes:

• The Provençal Vinaigrette can be refrigerated up to 2 weeks; whisk to recombine before serving.

• The grilled vegetables can be refrigerated up to 1 day; reheat in a 250°F. Oven or microwave.

Makes4 servings

Cooking Methodgrilling


Total Timeunder 1 hour

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, kosher, lactose-free, low carb, peanut free, soy free



Taste and Texturesavory, smoky, spiced, tangy, tart


  • Vegetable oil
  • 4 medium-size tomatoes, peeled, seeded, and cut into petals (see Notes)
  • 3 tablespoons virgin olive oil
  • Pinch of ground cumin
  • Pinch of curry powder
  • 4 bulbs fennel, halved lengthwise and cored
  • Kosher salt and freshly ground black pepper
  • 4 leeks, white part only
  • 1 medium zucchini, washed, sliced 1/8 inch thick
  • 1 medium yellow squash, washed, sliced 1/8 inch thick
  • 4 center-cut tuna steaks, 6 to 8 ounces each and 1 inch thick
  • Kosher salt and freshly ground black pepper
  • Olive or vegetable oil for the grill
  • ½ to ¾ cup Provençal Vinaigrette


  1. For the grilled vegetables:

  2. Preheat the oven to 300°F. Prepare a charcoal or wood fire and let it burn down to embers, and lightly oil a clean grill rack.

  3. Lightly grease 2 baking sheets with vegetable oil.

  4. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle with cumin and curry powder. Place on a prepared baking sheet and roast until softened and somewhat shrunken, about 40 minutes.

  5. Rub the fennel with olive oil, season with salt and pepper, and grill just until marked on both sides. Drizzle the leeks with another tablespoon of olive oil and season with salt and pepper. Place the fennel and leeks on a prepared baking sheet, season, and bake until soft, about 15 minutes.

  6. While the fennel and leeks are baking, rub the zucchini and yellow squash with the remaining tablespoon of olive oil, season with salt and pepper, and grill until marked on both sides and tender, 1 to 2 minutes per side.

  7. For the tuna:

  8. Season the fish with salt and pepper and place on the oiled grill rack. Cook until golden brown, about 5 minutes. Turn and cook until done, 3 to 4 minutes more.

  9. To serve:

  10. Divide the grilled vegetables and roasted tomatoes among 4 serving plates. Arrange a portion of fish on top and drizzle with the vinaigrette.

  11. Variations:

  12. For grilled vegetables, substitute Ratatouille or Confit Bayaldi.

  13. For tuna, substitute bass or cod.

    Serve grilled vegetables with:

  14. Any seared and roasted fish

  15. Seared and Roasted Chicken Breasts

  16. Simple Roasted Chicken

  17. Saddle of Lamb, instead of Ratatouille

  18. Double-cut lamb chops

  19. Drizzle with a little Basil Oil

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