Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto

Name: Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: 1 cup whole wheat Israeli couscous; 1 1/4 cups vegetable stock or water; Kosher salt and freshly ground black pepper; 2 Japanese eggplants, halved; 2 zucchini, halved; 2 yellow squash, halved; 1 red onion, cut into thick slices; Canola oil, for brushing the vegetables and tuna; 1 pint grape or pear tomatoes; 2 tuna steaks, each about 1 1/2 inches thick; 1 cup basil leaves, roughly chopped, plus whole leaves for garnish; 1/3 cup toasted pine nuts; 3 cloves garlic, minced and crushed to a paste with salt; 1/4 cup grated Parmesan cheese; 1/4 cup olive oil, plus more for drizzling; Zest and juice of 1 lemon

Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto was pinched from <a href="http://www.foodnetwork.com/recipes/bobby-flay/grilled-tuna-with-grilled-ratatouille-couscous-and-deconstructed-pesto.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Grilled Tuna with Grilled Ratatouille Couscous and Deconstructed Pesto recipe from Bobby Flay..."

INGREDIENTS

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1 cup whole wheat Israeli couscous

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1 1/4 cups vegetable stock or water

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Kosher salt and freshly ground black pepper

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2 Japanese eggplants, halved

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2 zucchini, halved

•

2 yellow squash, halved

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1 red onion, cut into thick slices

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Canola oil, for brushing the vegetables and tuna

•

1 pint grape or pear tomatoes

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2 tuna steaks, each about 1 1/2 inches thick

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1 cup basil leaves, roughly chopped, plus whole leaves for garnish

•

1/3 cup toasted pine nuts

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3 cloves garlic, minced and crushed to a paste with salt

•

1/4 cup grated Parmesan cheese

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1/4 cup olive oil, plus more for drizzling

•

Zest and juice of 1 lemon

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