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Grilled Romaine Lettuce with Spicy Tuna & Vinaigrette
This Grilled Romaine Salad with Lemon Vinaigrette and Blackened Tuna is the perfect Summer time meal!
Ingredients
For the Salad:
1
head of romaine lettuce cut in half longwise
1
vine ripe tomato sliced thin
1/2
sweet onion sliced thin
2
tablespoons
of fresh grated parmesan cheese
2
tablespoons
of blackening season
8
ounce
ahi tuna steak
For the Vinaigrette:
2
finely chopped anchovies filets.
juice o f2 lemons
1/2
cup
olive oil
1
teaspoon
dijon mustard
salt and pepper to taste
3
tablespoons
of finely diced chives
Instructions
In a large bowl whisk together anchovies, lemon juice, olive oil, salt, pepper, dijon mustard and chives until emulsified.
Rub down the tuna steak with the blacken seasoning and place on a hot grill along with the 1/2 head of romaine lettuce.
Cook the tuna and lettuce on each side for 2-3 minutes.
Serve the romaine lettuce head with sliced tomatoes, onions, dressing, tuna and grated parmesan cheese.
Author:
Chef Billy Parisi