You are here

Grilled Romaine Salad With Lemon Vinaigrette And Blackened Tuna

Ingredients
Salad:
  Romaine lettuce head 1 , cut in half longwise
  Vine tomatoes 20 Gram, sliced thin
  Sweet onion 1⁄2 , sliced thin
  Parmesan cheese 2 Tablespoon, grated
  Blackened seasoning 2 Tablespoon
  Tuna steak 8 Ounce (1 eight ounce ahi tuna steak)
Vinaigrette:
  Anchovies 2 Tablespoon
  Lemons 2 Small, juiced
  Olive oil 1⁄2 Cup (8 tbs)
  Dijon mustard 1 Teaspoon
  Salt and pepper To Taste
  Chives 3 Tablespoon, dice
Directions

MAKING
1. For the vinaigrette: In a bowl, add the chopped anchovies, lemon juice, olive oil, dijon mustard, salt and pepper and chives and mix together to emulsify.
2. Season the tuna steak with the blackened seasoning. Grill this along with the lettuce head.
3. Cook for 2-3 minutes on each side.

SERVING
4. Plate the grilled tuna steak along with the lettuce head and tomatoes and onion. Pour the vinaigrette over. Garnish with parmesan cheese and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Barbecue
Dish: 
Salad
Ingredient: 
Tuna
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
2

Rate It

Your rating: None
3.925
Average: 3.9 (4 votes)