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:
Ingredients2 garlic cloves, pressed
1/4 teaspoon (or more) coarse kosher salt
1/2 cup mayonnaise
2 tablespoons olive oil
1 tablespoon fresh lemon juice

Couscous:
2 cups water
5 to 6 tablespoons fresh orange juice, divided
1 tablespoon olive oil
1 teaspoon finely grated orange peel
1 10-ounce box (1 1/2 cups) plain couscous

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 cup s assorted cherry tomatoes, halved 2 teaspoons herbes de Provence* 1 garlic clove, minced 1/4 teaspoon (or more) coarse kosher salt 1/2 cup mayonnaise 2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 cup s water 5 to 6 tablespoons fresh orange juice, divided 1 tablespoon olive oil 1 teaspoon finely grated orange peel 1 10-ounce box (1 1/2 cups) plain couscous

For Aoili:
Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

For Tuna:
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.

Couscous:
Mix 2 cups water, 2 tablespoons juice, oil, and peel in medium saucepan; bring to boil. Stir in couscous; cover and remove from heat. Let stand until liquid is absorbed and couscous is tender, about 12 minutes. Fluff with fork, adding orange juice by tablespoonfuls to taste. Season with salt and pepper.