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.
1
Slice the eggplant and zucchini into rings 0.5 cm thick.
- Courgette: 1 piece
- Eggplant: 1 piece
2
Cut the pepper into rings. Slice the onion into rounds (rings, but do not separate into rings).
- Fresh red bell pepper: 1 piece
- Fresh yellow bell 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).
- Plum tomatoes: 3 pieces
4
Fry tomatoes, peppers, and onions on a grill pan or open grill for 2-3 minutes on each side.
- Plum tomatoes: 3 pieces
- Fresh red bell pepper: 1 piece
- Fresh yellow bell 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).
- Courgette: 1 piece
- Eggplant: 1 piece
6
Drain the excess oil from the can of tuna and anchovies.
- 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.
- 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.
- Mayonnaise: 5 tablespoon
- Young dill: 3 sprigs
