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Grilled Romaine Salad with Lemon Vinaigrette and Blackened Tuna Recipe Video
|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)|
|Lemons||2 Small, juiced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dijon mustard||1 Teaspoon|
|Salt and pepper||To Taste|
|Chives||3 Tablespoon, dice|
Calories 862 Calories from Fat 648
% Daily Value*
Total Fat 73 g111.9%
Saturated Fat 11.3 g56.3%
Trans Fat 0 g
Cholesterol 60.2 mg20.1%
Sodium 3223.4 mg134.3%
Total Carbohydrates 21 g6.9%
Dietary Fiber 5.3 g21%
Sugars 5 g
Protein 34 g68.3%
Vitamin A 388.3% Vitamin C 133.6%
Calcium 34.4% Iron 24.3%
*Based on a 2000 Calorie diet
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.
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.