19 Apr Tuna and Grilled Veggie Lunch Recipe
Recipe by: Tasty Ever After
Grilling your veggies adds the perfect taste of summer to this lunch recipe. Made with organic veggies, wild caught Wild Selections Solid White Albacore Tuna, and homemade dressing this tuna recipe is the perfect backyard barbeque meal.
- 1 5 oz can of Wild Selections Solid White Albacore Tuna in water, drained
- 1 eggplant
- 1 yellow squash
- 1 large zucchini
- 1 red bell pepper
- 3 red onions
- 15 asparagus stocks
- 3 scallioons
- 1 cup of couscous
- Sunflower oil for brushing
- 2 cloves of garlic
- 2 tablespoons of champagne vinegar
- 1/3 a cup of sunflower oil
- ½ teaspoon of cumin
- ½ teaspoon of basil
- ½ teaspoon of red pepper flakes
- 2 tablespoons of capers
- 2 tablespoons of parsley
- 1 lemon
- 1 teaspoon of mustard
- Salt and pepper to taste
Prepare couscous according to the directions.
Whisk ingredients for dressing together in bowl.
Heat grill and prepare vegetables. Vegetables should be sliced into rounds except the asparagus. Coat the veggies in sunflower oil, season with salt and pepper.
Grill veggies, rotating sides until they are tender.
Cut the veggies a place in bowl with couscous. Add the tuna and coat with homemade dressing.