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Grilled Tuna with Provençal Vegetables and Easy Aioli
- Nonstick vegetable oil spray
- 4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick)
- 2 zucchini, quartered lengthwise
- 1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices
- 4 tablespoons (about) olive oil
- 2 cups assorted cherry tomatoes, halved
- 2 teaspoons herbes de Provence
- 1 garlic clove, minced
- Easy Aioli
Directions:View on Bon Appetit
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