Tuna with Grilled Vegetables and Provençal Vinaigrette

Ingredients

• Vegetable oil
• 4 medium-size tomatoes, peeled, seeded, and cut into petals (see Notes)
• 3 tablespoons virgin olive oil
• Pinch of ground cumin
• Pinch of curry powder
• 4 bulbs fennel, halved lengthwise and cored
• Kosher salt and freshly ground black pepper
• 4 leeks, white part only
• 1 medium zucchini, washed, sliced 1/8 inch thick
• 1 medium yellow squash, washed, sliced 1/8 inch thick
• 4 center-cut tuna steaks, 6 to 8 ounces each and 1 inch thick
• Kosher salt and freshly ground black pepper
• Olive or vegetable oil for the grill
• ½ to ¾ cup Provençal Vinaigrette

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