Grilled Vegetables Al Tonno

4 servings

35 minutes

Grilled vegetables with tuna is a vibrant dish from Spanish cuisine that combines the rich flavors of roasted vegetables with a tangy fish dressing. Spaniards are known for their ability to turn simple ingredients into gastronomic masterpieces, and this recipe is proof of that. Eggplant, zucchini, bell pepper, and onion acquire a tender caramelized texture on the grill while meaty tomatoes retain their juiciness. Tuna and anchovies mixed with mayonnaise, capers, and lemon juice add expressive depth to the dish's flavor. The harmony of fresh and grilled components makes this salad perfect for summer gatherings, picnics, or al fresco dinners. Garnished with dill sprigs, it looks striking and appetizing while its rich, slightly salty taste leaves a pleasant aftertaste that keeps you coming back for more.

Energy value per serving

• Calories: 291.2
• Proteins: 15.7g
• Fats: 19g
• Carbohydrates: 15g

Ingredients

• Zucchini: 1 pc
• Eggplants: 1 pc
• Fresh red pepper: 1 pc
• Fresh yellow pepper: 1 pc
• Plum tomatoes: 3 pc
• Sweet red onion: 1 head
• Young dill: 3 sprig
• Mayonnaise: 5 tbsp
• Capers: 2 tbsp
• Canned tuna in oil: 150 g
• Canned Anchovy Fillets: 6 pc
• Lemon juice: 2 tbsp

Cooking steps

1. Slice the eggplant and zucchini into rings 0.5 cm thick.

   Required ingredients:

   • Zucchini: 1 piece
   • Eggplants: 1 piece

2. Cut the pepper into rings. Slice the onion into rounds (rings, but do not separate into rings).

   Required ingredients:

   • Fresh red pepper: 1 piece
   • Fresh yellow pepper: 1 piece
   • Sweet red onion: 1 head

3. Cut the tomatoes into quarters (use plum or another meaty variety as soft types will be hard to grill).

   Required ingredients:

   • Plum tomatoes: 3 pieces

4. Fry tomatoes, peppers, and onions on a grill pan or open grill for 2-3 minutes on each side.

   Required ingredients:

   • Plum tomatoes: 3 pieces
   • Fresh red pepper: 1 piece
   • Fresh yellow pepper: 1 piece
   • Sweet red onion: 1 head

5. Fry the zucchini and eggplant for 5 minutes on each side (if using a grill pan, fry until black stripes appear and then place in the oven for 10 minutes to prevent burning).

   Required ingredients:

   • Zucchini: 1 piece
   • Eggplants: 1 piece

6. Drain the excess oil from the can of tuna and anchovies.

   Required ingredients:

   • Canned tuna in oil: 150 g
   • Canned Anchovy Fillets: 6 pieces

7. To prepare the dressing, mix mayonnaise, capers, lemon juice, anchovies, and half of the dill in a food processor until smooth. If you are grilling vegetables outdoors, you can make the dressing in advance.

   Required ingredients:

   • Mayonnaise: 5 tablespoon
   • Capers: 2 tablespoons
   • Lemon juice: 2 tablespoons
   • Canned Anchovy Fillets: 6 pieces
   • Young dill: 3 sprigs

8. Cool the vegetables slightly and mix them with mayonnaise dressing, add salt and pepper. Garnish with dill sprigs.

   Required ingredients:

   • Mayonnaise: 5 tablespoon
   • Young dill: 3 sprigs