Traditional recipes

Grilled Tuna with Provençal Vegetables and Easy Aioli

Grilled Tuna with Provençal Vegetables and Easy Aioli

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • 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

Recipe Preparation

  • Spray grill with nonstick spray. Prepare barbecue (medium-high heat).

  • Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside.

  • Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli.

Reviews Section

13 Vegetarian BBQ Recipes BBQ Jackfruit Sandwiches with Avocado Slaw from Minimalist Baker. Grilled Tofu Tacos with Avocado Cream from Love and Lemons. BBQ Tempeh Sandwiches from Oh My Veggies. Spicy Thai Style Grilled Veggie Skewers from The Wanderlust Kitchen (Uh, that’s me!) Summertime Grilled Corn Salad from Cup of Jo.

Main Dishes Grilled Asparagus and Ricotta Pizza. Share on Pinterest. Grilled Clams With Spiced Paprika Butter. Grilled Lemon Pepper Chicken Kebabs. Grilled Lamb Meatballs With Salsa Verde. Harissa Marinated Tofu Skewers. Oysters Grilled With Roasted Garlic Butter and Romano. Grilled Vegetable Quesadillas With Kale Pesto.

Grilled Tuna with Provençal Vegetables and Easy Aioli - Recipes

[1] As a sauce or dip with boiled potatoes (photo © Quinciple).

[2] Tarragon aïoli as a dip with shrimp. Here’s the recipe from Real Simple (photo © Real Simple).

[3] Le Grand Aïoli: Make a platter for your next gathering. Here’s a story from Edible Seattle (photo © Edible Seattle).

[4] Just open the jar and use these flavorful aïolis from Delicious And Sons: Basil Lemon Aïoli and Saffron Orange Aïoli (photo © Delicious And Sons).

Americans eat a lot of mayonnaise, but not enough aïoli: garlic mayonnaise.

The word is pronounced eye-OH-lee from the French word for garlic, ail (pronounced EYE). An easy recipe using store-bought mayonnaise is below.

What we think of as a bread spread is used as a dip and sauce from Catalonia (the northeast tip of Spain think Barcelona) through Provence (Marseilles along the coast through Toulon, Cannes, Nice and Monaco.

It hopped the border of Monaco to the Liguria region of Italy. It spread to the south of Catalonia to Valencia, Catalonia, Murcia and eastern Andalusia, and offshore to the Balearic Islands. It crossed the sea to Malta.

In fact, mayonnaise was invented in France by the great chef Marie-Antoine Carême, around 1800. You may think of mayo as a spread, but it was created as a sauce (the history of mayonnaise).

But before then, the original sauce was made with just garlic and olive oil, which, by the way, was not an easy combination to emulsify into a sauce in the centuries before blenders.

Later, possibly inspired by Carême’s mayonnaise, Provençal cooks incorporated egg yolks and lemon juice and voila: a richer, more flavorful, more stable mixture than mashed garlic and olive oil. (When you look at your food processor or blender, remember that everything prior to modern times was done in a mortar and pestle.)

There are numerous seasoning variations. In France, it can include a bit of Dijon mustard. In Malta, some tomato is added.

Everywhere, aïoli is served at room temperature.

Ingredients vary by region, too. Catalan versions leave out the egg yolk and use much more garlic. This gives the sauce a more pasty texture, while making it considerably more laborious to make as the emulsion is much harder to stabilize.

Yes, you can put it on your sandwich or burger but aïoli can be used instead of mayonnaise anywhere, from canapés to to dips to potato salad.

You can even plan a luncheon or dinner party around it. And you can buy it or make it.


In Provence, Le Grand Aïoli (a.k.a. Aïoli Garni or Aïoli Monstre) is a special-occasion dish consisting of boiled vegetables (artichokes, beets, carrots, green beans, potatoes) salt cod or other poached fish, snails, canned tuna, other seafood hard-boiled eggs, and a large dish of aïoli.

In Provence, the dish is served in a celebration around August 15th, after the garlic has been harvested. If you like the idea, plan an occasion.

You don’t have to wait until August. A room-temperature dish, Le Grand Aïoli delightful in the spring or summer with a lightly-chilled Côtes de Provence rosé or a red Bandol.

If you like crème de cassis (cassis liqueur, made from blackcurrants), it’s a local product so serve a Kir or Kir Royale as an aperitif.


Aioli, aïoli, alhòli, aiòli or allioli, arjoli or ajjoli: Depending on the country and region, they are different spellings for a Mediterranean sauce (in southeastern Spain, it’s called ajoaceite or ajiaceite).

Made of garlic and olive oil—two staple ingredients of the area—the name means garlic and oil in Catalan and Provençal.

While purists insist that only the garlic-seasoned recipe should be called “aïoli,” we think, logically, that as long as there’s garlic in the recipe, it can still be called aïoli. Consumers will understand.

Otherwise, you’ll find even purer purists who insist that only the original garlic-oil sauce—no egg, no lemon juice—be called aïoli.


If you want to make your aïoli from scratch, here’s a recipe.

If you want to cut calories, use Greek yogurt for a different take.

Ingredients For 1 Cup


1. BLANCH the basil in boiling water for 15 seconds. Mix all ingredients in medium bowl. Season to taste with salt and pepper.

2. REFRIGERATE, covered, for at least 1 hour or overnight, to allow flavors to meld.

Dad’s Grilled Tuna Melt

Mom&rsquos tuna salad recipe is always a hit because of the delicious textures and flavors. When there&rsquos any leftover Dad gets to make his famous cheesy grilled tuna melt sandwiches. It&rsquos not just his favorite but one of our favorites too. Tuna melt sandwiches are one of the forgotten grilled sandwiches because when it comes to grilled cheese because we don&rsquot see it on menus as often as they should be. Creamy, cheesy with fantastic flavor, grilled tuna melts truly melt in your mouth. They are a fantastic lunch sandwich and when paired with a crisp cool salad, it&rsquos an awesome lunch. It&rsquos a great way to use leftover tuna salad and sometimes we eat it up so quick, we have to make a whole new batch just for the tuna melt sandwiches!

We&rsquove found one of the key variables in making a tuna melt sandwich is the relationship between browning the bread and melting the cheese. Too high of heat and the bread is golden but the cheese hasn&rsquot melted. Too low and it will eventually become a decent tuna melt sandwich, but it takes forever. So find a nice melting cheese to use and don&rsquot cook it too hot. Especially if your bread has a bit of sugar in the ingredient. Those breads are more sensitive to cooking will often brown quicker than other slices of bread. Hope that helps and Enjoy!

10 Flavor Upgrades: Sandwich Spreads Condiments, spreads and dressings are the hidden heroes of today’s sandwich innovation

Sandwich innovation continues at a breathless pace. This is in no small part due to the spreads, dressings, condiments and other flavor-boosting toppings that have been making sandwiches more distinctive today. Plain old mustard and mayo will never look the same again.


One of the first global sauces/condiments to achieve mainstream stature, pesto remains on-trend in part because the basic formula can be varied in so many different ways—from nuts, cheeses and herbs.

Menu Examples

Caprese: Fresh mozzarella, roasted tomato, kale pesto, balsamic reduction
– Roxy’s Grilled Cheese, multiple locations in Boston area

Chelsea Lo-Cal: Two eggs, turkey bacon, roasted red peppers, broccoli rabe, Greek yogurt, walnut pesto sauce, multi-grain toast
– BEC, N.Y.

Try This

  • Experiment with pesto based on different herbs—cilantro, parsley, tarragon—or vegetables such as spinach, arugula, kale, celery leaves, roasted red pepper, zucchini or pumpkin purée.
  • Fold pesto into mayonnaise, softened butter, cream or other fresh cheese, hummus or another sandwich spreadable.
Chutney Goes Mainstream

The spicy, exotic, spiced fruit-and-vegetable mixtures known as chutneys not only boost flavor, they also speak volumes about the global/seasonal/artisanal food movement.

Menu Examples

Paneer Kathi Wrap with red and green peppers, mint chutney
— Chauhan Ale & Masala House, Nashville, Tenn.

Chutney Chicken Salad Sandwich: Chicken breast, crisp celery, peanuts and mango chutney on a fresh poppyseed roll with mayo, cucumber slices, shredded carrots, tomatoes and lettuce
– Uptown Cafe and Catering, Tallahassee, Fla.

Try This

  • Consider promoting a seasonal housemade chutney on a favorite sandwich, utilizing different fruits and vegetables in season.
  • Coriander chutney, boldly flavored with ginger and chile, is an Indian classic that can make the switch to mainstream sandwiches and burgers.
Tasty Tapenades

A Provençal specialty of puréed or finely chopped olives, capers and olive oil, the original tapenade hits all the right flavor notes for today’s creative sandwich builds. It can be varied with different ingredients for added impact.

Menu Examples

Turkey Tapenade: Olive tapenade, avocado, tomatoes, pesto aïoli, Bibb lettuce
– Parlor 1255, San Francisco

T.L.C.: Cucumber steaks, roasted tomatoes, artichoke hearts, red onion, spinach, olive tapenade, served on toasted pumpernickel
– The Brown Bag Delicatessen, Columbus, Ohio

Try This

  • Boost the flavor factor of vegetarian sandwiches (such as grilled vegetable, portobello mushroom, falafel, or goat cheese, tomato and cucumber) with a schmear of tapenade.
  • Make the olive mixture more interesting with the addition of artichoke hearts, sun-dried or oven-roasted tomatoes, dried figs or currants or chopped nuts.
Better Than Basic: Mayo/Aïoli

This favorite condiment and its garlicky compatriot are endlessly variable, with the addition of flavor builders that can take them upscale, signature or anywhere else in the world.

Menu Examples

Woodrow’s Whiz Wit: Shaved ribeye, truffle whiz, caramelized onion, cherry pepper mayo
– Woodrow’s Sandwich Shop, Philadelphia

BBLT: Double bacon, lettuce and tomato with black pepper balsamic mayo on toasted sourdough
– Penelope, New York

Korean Fried Chicken Sandwich, red chile buttermilk, lime kimchi slaw, gochujang aïoli
– Keoki’s Paradise, Koloa, Hawaii

Try This

  • Mix olives, capers, pickles, sun-dried tomatoes, specialty mustard, balsamic, or another full-flavored ingredient into mayo or aïoli for an easy upgrade—or consider allowing customers to pick their variation.
  • Explore mayonnaise-based sauces like rémoulade, gribiche (chopped hard-boiled egg yolks emulsified into oil), or Louis sauce (heavy cream, chile sauce, minced onion and bell pepper, Worcestershire, garlic, and lemon juice and zest).
Dressing Up with Dressing

Using salad dressing on a sandwich—think Reuben and its iconic layer of Russian—makes a lot of sense operationally, it’s easy and promotes cross-utilization, but the effect on flavor and customer familiarity may be even more significant.

Menu Examples

Blackened Haloumi Sandwich: Spicy Cajun-blackened grilled haloumi on a telera roll with fresh spinach, cucumbers and blue cheese dressing
– Seva, Ann Arbor, Mich.

Green Goddess Chicken Sandwich
– Willy Street Co-op, Madison and Middletown, Wis.

Try This

  • Substitute plain or flavored ranch dressing for the mayonnaise in egg, tuna or chicken salad sandwiches.
  • Use a flavorful ginger-miso dressing in a vegetable wrap sandwich for an Asian twist.
Try a Little Tahini

This smooth, full-flavored condiment made from ground sesame seeds is a staple ingredient in hummus, baba ghanouj and halvah, but it’s also moving out on its own as a sandwich spread.

Menu Examples

Shawarma Bomb: Chicken, Sriracha sauce, jalapeño, pickle, tomato, onion and tahini sauce
– Hummus Café, Morrisville, N.C.

Steak Sandwich: Prime cuts of tender seasoned steak wrapped in a pita with tahini
– Jerusalem, Denver

Try This

  • Boost the flavor of tahini—and turn it an inviting green color—with the addition of chopped herbs such as parsley, dill, chives, cilantro and/or mint.
  • For a healthy kids’ menu item, offer an open-face pita, tahini and sliced-apple sandwich on multigrain bread with a drizzle of honey or maple syrup.
Be Jammin'

These condiments bring a modern balance of flavor to sandwiches, especially those made with rich fillings. Savory jams fit nicely in this category, introducing a warm, homey, artisanal feel to any sandwich menu.

Menu Examples

Morning, Noon & Night Melt: Bacon, ham, two fried eggs, apricot-bacon jam, American cheese on sourdough
– Kings, multiple locations in Pennsylvania and Ohio

The European: Sharp cheddar, arugula and blueberry-tarragon jam on baguette
—Succotash, Kansas City, Mo.

Try This

  • Try using marmalade, with its pleasantly bitter edge of citrus peel, on hearty meat-based sandwiches, such as brisket or ham.
  • Experiment with seasonal fruits in jams, jellies, and other preserves, from rhubarb and strawberry in the spring to fall’s pears, quince and apples.
Bring on the Yogurt

This tangy, healthy ingredient of the moment is showing up in sandwich spreads that are branching out beyond the usual tzatziki seen in gyro shops.

Menu Examples

Turkey Gyro LTO: Thinly sliced roast turkey, lettuce, onions and tomatoes, cool tzatziki sauce and traditional gyro seasonings on soft pita
– Arby’s, all locations

Spinach Falafel Shawarma with beet tzatziki, arugula and pickles
– Sofra Bakery & Cafe, Cambridge, Mass.

Todd: Smoked Portuguese pancetta, seasonal lettuce, tomato, honey Dijon yogurt sauce
– City Sandwich, New York

Try This

  • Give a shout out to Greek yogurt—extra thick, extra flavorful, and still on-trend.
  • Flavor yogurt with garlic, Parmesan, basil and hot pepper or with avocado, ginger, soy and wasabi to dress chicken, fish or vegetable-filled sandwiches.
Classic Sauces for Modern Sandwiches

There’s probably no easier way to class up a sandwich than by dressing it with a rich, smooth, perfectly made classic French sauce. With more attention paid to Mediterranean flavors, the timing couldn’t be better.

Menu Examples

Le Royale Burger with Cheese, foie gras Bordelaise, Gruyère melt, onion confit, black truffle
– Pubbelly Noodle Bar, Miami Beach, Fla.

Shaved Roast Beef, sauce Béarnaise, fried onions
– DoveCote Brasserie, Orlando, Fla.

Try This

  • A workhorse mother sauce like béchamel can be endlessly varied (with cheese, sautéed mushrooms and onions, mustard, etc.) to suit a sandwich’s other ingredients.
  • Using a hot sauce on a cold or room-temperature sandwich adds a surprising element of contrasting temperature.
Worldly Influences

From a gochujang-spiked mayo to an Aleppo ketchup, globally flavored condiments add sophistication, value and a touch of the exotic to the familiar sandwich, making them the ideal vehicle for introducing new, bold flavors.

Menu Examples

Harissa Grilled Chicken Sandwich: Grilled chicken breast with slightly spicy harissa aïoli and Swiss cheese, on a housemade bun with lettuce, onion and pickles
– The Farm Bistro, Cortez, Colo.

Crispy Buttermilk Fried Chicken with Cabot sharp cheddar, tomato, kimchee aïoli
– Wardon Hall, South Boston, Mass.

Bacon, egg and harissa sandwich
– 112 Eatery, Minneapolis

Lentil soup (Soupe de lentilles)

From Provençal Light: Traditional Recipes from Provence for Today's Healthy Lifestyles Provençal Light by Martha Rose Shulman

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Soups French Low fat Vegetarian
  • Ingredients: lentils onions garlic bay leaves goat cheese country bread parsley

Roast Chicken and Vegetables with Fall Spices

Courtesy of Kristine Kidd

There's something about the smell of roasting chicken, potatoes, and butternut squash that make you nostalgic for fall. It reminds you of crisp fall days, huddled up with sweaters, sipping on a cup of warm soup, and enjoying a flavorful roast. This roast chicken with vegetables is naturally gluten-free and low in calories.

Grilled Tuna with Provençal Vegetables and Easy Aioli - Recipes

Chef Margaret’s Sample Menu

* chef’s favorite **captain’s favorite

A pair of french baguette rounds filled with eggs over easy, served with rosemary sweet potatoes + fresh fruit

Coconut Waffles with Strawberry Rhubarb Compote

Traditional or gluten free waffle mix brought to life with coconut milk + coconut flakes

Lemon Blueberry Granola and Yogurt

Tangy, sweet, and slightly spiced, enjoy this homemade granola packed with nutrients over greek yogurt with local honey and fresh fruits

Inspired by the signature Provençal chard omelet called trucha, this beautiful baked frittata incorporates thick Greek yogurt, lots of greens + garlic

Southern Style Sausage and Gravy Biscuits**

Our weeks wouldn’t be complete without a traditional, belly pleasing plate consisting of mouth watering butter biscuits + hearty sausage-studded white gravy

Roasted Rosemary Sweet Potatoes, Poached Eggs + Avocado

Poached eggs served on a bed of rosemary sweet potato fries, crispy baked bacon + avocado, served with a juicy, local fruit salad (dragon fruit, papaya, pineapple)

A delicious combination of poached eggs in a morning stew of tomatoes, asparagus, scallions and thyme. Served with rosemary sourdough and fresh fruit.

Baltimore-Style Crab Cakes

Kept simple and focused on the jumbo lump crab meat, experience unadulterated crab cake heaven paired with a tri-color slaw + zesty lime dressing

Grilled Mahi Mahi seasoned with a signature blend of spices on roasted corn tortillas topped with cabbage, avocado, mango salsa + a lime cilantro aioli drizzle

Grilled Chicken Caesar Salad

Crunch romaine tossed with homemade garlicky caesar dressing, shaved Parmesan, homemade crispy croutons.

Grilled Portobello Sandwich*

Juicy portobello steaks marinated in olive oil + balsamic vinegar, grilled until lightly crispy, topped with caramelized onion, melted feta, roasted red peppers, drizzled with basil aioli on a ciabatta bun

Shrimp on Cauliflower Fried Rice Bowl

This paleo-friendly, 5-ingredient meal is loaded with fresh vegetables, tender shrimp, and signature Asian flavors

Zesty, grilled salmon atop a bed of spicy arugula, local heirloom cherry tomatoes, shaved asiago, pine nuts, dressed with a tangy lemon pepper vinaigrette

Freshly cracked, local caught conch marinated in lime juice with bell peppers, onions, jalapeño

+ cilantro served with crunchy plantain chips

Tomato and Basil Bruschetta

A dreamy combination of tomatoes, boat grown basil, and italian herbs with a drizzle of balsamic reduction on crostinis

Bountiful Charcuterie Board

A board full of variety: Bold meats (prosciutto, salami, sopressata. ) + a range of cheeses (truffle goat cheese, aged asiago, crumbled blue, merlot or espresso bellavitano, dill havarti. )

+ delectable spreads (fig jam, stone ground mustard, olive tapenade. ) + pickled vegetables (beets, jalapenos, pepperoncinis…) + seasonal fruits

Ground chickpeas, nutty tahini, fresh squeezed lemon juice, smashed garlic, EVOO + served with warm pita bread and sliced vegetables

Watermelon Goat Cheese Salad*

Watermelon spheres tossed with creamy crumbled goat cheese topped with fresh mint

Skewers of melon strips and prosciutto + drizzles of honey + rock salt

Baked Arancini and Bruschetta

Breaded risotto balls with mozzarella and select meats, grilled bread rubbed with garlic + topped with a fresh herbed tomato salad

Chili-garlic seared shrimp, cabbage, shredded carrots, bibb lettuce, cilantro, thai basil, mint + homemade chili hoisin peanut dipping sauce

Ahi Tuna Tower with Sesame Wonton Crisps

A tower of sushi grade ahi tuna, sushi rice, mango-cucumber salad + microgreens with a Wasabi + Sriracha Aioli drizzle

Select tender, juicy filets grilled to order, paired with baked brussel sprouts + sautéed minced cauliflower, with an herbed mushroom cream sauce

A summer favorite and perfect base for the freshest seafood available, with notes of tangy lemon, fresh herbs, and mediterranean spices

Blackened Sesame Chicken Stir Fry

Wild rice sauteed in sesame oil with snap peas, broccoli, water chestnuts, celery, and carrots topped with sesame seeds + coconut aminos or soy sauce

Marinated overnight and flash grilled, this flank steak pairs perfectly with a corn + black bean salsa, grape tomatoes, microgreens, and homemade chimichurri

Quinoa angel hair pasta mixed with sauteed onions, crispy bacon bites, sun dried tomatoes and zangy capers

Fresh Caught Grilled Lobster Tail**

Split tails grilled with garlic herbed butter, grilled red potatoes and baked avocado with red rice salsa

Chia seeds, almond milk, 100% cocoa, cinnamon + tropical fruit

Key lime juice, egg yolks, and sweetened condensed milk in a graham cracker pie crust

In honor of her mother, Margaret prepares this traditional french dessert with love - a rich custard base + a contrasting layer of hard caramel

A creamy combination of local avocados, 100% cocoa, maple syrup + almond milk, topped with kiwi or caramelized pears

Margaret’s favorite way to fill up midday is with homemade, light fare: peanut butter, white bean hummus, truffle popcorn, guacamole, taziki dip and vegetables, to name a few.

“Once around the World” Dinner Menu

As an option to guests, this cuisine is a collection of traditional recipes inspired by Chef Margaret and Captain Taylor’s travels

Pasta carbonara or simply elegant pasta, paired with veal or chicken scallopini

Fresh caught whole fish grilled, bed of rice, grilled vegetables

Skirt steak with chimichurri sauce

Coconut crusted grouper fillets with fried plantain

Vegetable or Chicken Tagine with tri-color quinoa

Quarter pound select beef hamburgers and truffle rosemary fries

Seafood Soup with Ginger and Yuzu Kosho

Flavored with wine and aromatics, this broth is similar to a nage or poaching liquid—you only need a shallow pool of it in each bowl. The broth features red yuzu kosho, a Japanese condiment made from citrus, yuzu, and chiles, which adds a round, tart flavor that is hard to replace. In a pinch, add a little more chile and lime zest. If head-on shrimp are hard to find—or you’d rather not fight with fish heads on New Year’s Eve—nix them for more shelled shrimp. Get the recipe for Seafood Soup with Ginger and Yuzu Kosho » Christina Holmes
  • Dinghy: 14'
  • Dinghy Horsepower: 40hp
  • Dinghy Pax: 8
  • Water Skis: 0 (Adult) 0 (Kids)
  • Wake Board: 0
  • Tube: Yes
  • Knee Board: 0
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: Yes (1 Man) 0 (2 Man)
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: Currently outfitting the Liquid Zen
    If possible, additional toys upon request

At Carefree Yacht Charters®, we specialize in arranging extraordinary crewed yacht charters in the BVI as well as other Caribbean destinations. For full details, call us in our South Florida office at (954) 980-9281, toll free at (888) 670-6884 or fill out our Quick Request Form.



  1. Nikozuru

    Wish it's no way me

  2. Yashvir

    Question is the ideal answer

  3. Tozragore

    Absolutely agree with you. In there is something also I think it is the excellent idea.

  4. Barwolf

    I mean, you allow the mistake. I can prove it.

Write a message