Be sure to make this amazing Roasted Chopped Salad with Grilled Blackened Tuna!
Servings: 4
Prep Time: 25 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 35 minutesminutes
Ingredients
For the Blackening Seasoning:
3tablespoonsof Kosher salt
2tablespoonsof paprika
2tablespoonsof granulated garlic
1tablespoonof cayenne pepper
1tablespoonof dry basil
1tablespoonof dry oregano
1tablespoonof dry thyme
1tablespoonsof cracked colored peppercorns
For the Salad:
12 to 15ouncetuna fillet
5tablespoonsof olive oil
1head of finely chopped Romaine lettuce
4stalks of finely chopped celery
1/2cupof finely chopped green onions
1finely chopped cucumber
1cupof finely chopped cherry tomatoes
1finely chopped sweet onion
2ears of roasted corn removed from the cob
12stalks of roasted asparagus roughly chopped
1cupof sprouts
1/2cupof shredded Parmesan cheese
1/2cupof sunflower seeds
Kosher salt and fresh cracked pepper to taste
For the Vinaigrette:
1/4cupof red wine vinegar
2tablespoonsof soy sauce
1/2cupof safflower oil
Instructions
Drizzle the shucked corn and asparagus with 3 tablespoons of olive oil and season with salt and pepper and roast on the grill on high heat (450° to 550°) for 6 to 8 minutes. Once roasted place in the refrigerator to cool.
After all of the vegetables are chopped and prepared, including the asparagus and corn, place them in a large bowl. Sprinkle in sprouts, cheese, and sunflowers to the vegetable bowl as well.
Blackening Season: Combine all dry seasonings in a bowl and mix thoroughly. Place 3 tablespoons of the seasoning on a place with 2 tablespoons of olive oil.
Roll the fresh tuna steak in the blackening seasoned olive oil and make sure to completely coat on all sides. Once it is coated place on the grill on high heat for 2 to 3 minutes on each side to achieve a medium-rare internal temperature. Once cooked remove from the heat and set aside.
In a medium sized bowl whisk together red wine vinegar, soy sauce and safflower oil until it is completely blended.
To Plate: Dress the salad with the vinaigrette and toss it around. Place 2 cups of the dressed chop salad on a plate, topping off with a sliced piece of the grilled tuna fillet.