Grilled tuna and vegetables with lemon bulgur

A very summer meal for a large company. And everything else - healthy and satisfying. Do not forget about the main rule for a steak with a minimum roast: meat or fish for it should be as fresh as possible.

Ingredients

• 6 tuna steaks 2.5-3 cm thick
• 600 g small zucchini
• 400-600 g of small tomatoes on a branch
• 300 g bulgur
• juice and zest of 1 lemon
• 5 cm fresh ginger root
• 4 cloves of garlic
• 100 ml olive oil
• salt, freshly ground black pepper

Directions

1. Peel the garlic and ginger, chop finely, mix with olive oil and zest, halve this mixture.
2. In half the oil mixture, marinate the tuna steaks, after rubbing them with salt and pepper. Chop the zucchini at random, add to the tuna and leave to marinate.
3. Light the coals (they should burn through well and be covered with white ash) or preheat the grill. Heat the grate and grease.
4. Cook bulgur in boiling salted water according to package directions. Put the remaining butter with ginger, garlic and zest in a saucepan, heat the oil to a boil, add lemon juice, pour over the cooked bulgur, stir.
5. Place the zucchini and tomatoes on a wire rack and fry until desired. Just bake the tuna, about 20 seconds each. on each side, it must remain damp on the inside.
6. Serve grilled tuna and vegetables on top of hot lemon bulgur and pepper.