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Roasted Chopped Salad with Grilled Blackened Tuna

Be sure to make this amazing Roasted Chopped Salad with Grilled Blackened Tuna!
Course Salad
Cuisine American, Asian
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4
Calories 1873kcal
Author Chef Billy Parisi

Ingredients

For the Blackening Seasoning:

  • 3 tablespoons of Kosher salt
  • 2 tablespoons of paprika
  • 2 tablespoons of granulated garlic
  • 1 tablespoon of cayenne pepper
  • 1 tablespoon of dry basil
  • 1 tablespoon of dry oregano
  • 1 tablespoon of dry thyme
  • 1 tablespoons of cracked colored peppercorns

For the Salad:

  • 12 to 15 ounce tuna fillet
  • 5 tablespoons of olive oil
  • 1 head of finely chopped Romaine lettuce
  • 4 stalks of finely chopped celery
  • 1/2 cup of finely chopped green onions
  • 1 finely chopped cucumber
  • 1 cup of finely chopped cherry tomatoes
  • 1 finely chopped sweet onion
  • 2 ears of roasted corn removed from the cob
  • 12 stalks of roasted asparagus roughly chopped
  • 1 cup of sprouts
  • 1/2 cup of shredded Parmesan cheese
  • 1/2 cup of sunflower seeds
  • Kosher salt and fresh cracked pepper to taste

For the Vinaigrette:

  • 1/4 cup of red wine vinegar
  • 2 tablespoons of soy sauce
  • 1/2 cup of 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.

Nutrition

Serving: 4g | Calories: 1873kcal | Carbohydrates: 56g | Protein: 118g | Fat: 135g | Saturated Fat: 20g | Cholesterol: 162mg | Sodium: 12137mg | Potassium: 2813mg | Fiber: 18g | Sugar: 21g | Vitamin A: 16355IU | Vitamin C: 57.7mg | Calcium: 600mg | Iron: 15.2mg