Grilled Tuna Steaks with Eggplant and Zucchini Salsa

2 Tuna Steaks (6-8 oz each)
1 1/2 Tbsp Balsamic Vinegar
6 springs fresh Rosemary, leaves stripped and chopped
Steak Seasoning Blend to taste
EVOO for drizzling (2 Tbsp)

For Salsa:
2 Tbsp EVOO
4 cloves Garlic
1 medium Onion, chopped
1 small Yellow Squash
1 small Zucchini
1 small Eggplant
6 sprigs fresh Thyme, leaves stripped and chopped
Salt and freshly ground Pepper to taste
2 small vine-ripe Tomatoes, seeded and diced

Prepare the fish: Preheat a grill pan to high. Coat tuna in vinegar, rub with rosemary and steak seasoning (or salt and pepper). Drizzle with evoo, lightly coating both sides.

Make the salsa: Preheat medium nonstick skillet over medium-high heat. Add evoo. Add garlic and onion and saute 2-3 minutes. Dice zucchini and squash while onion softens. Add zucchini and squash to pan and combine with garlic and onion. Dice eggplant and add to pan and combine. Add thyme, salt, and pepper. Cook over medium heat stirring frequently until vegetables are fork-tender (about 10 minutes).

Grill tuna 2-3 minutes each side for rare, or to taste. When tuna is done, add chopped tomatoes to vegetable mixture, remove from heat, and serve alongside tuna.

Number of Servings: 2

Recipe submitted by SparkPeople user PETERU6.