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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 805 Calories from Fat 576
% Daily Value*
Total Fat 65 g100.1%
Saturated Fat 11.6 g58.2%
Trans Fat 0 g
Cholesterol 62.3 mg
Sodium 2509 mg104.5%
Total Carbohydrates 19 g6.2%
Dietary Fiber 5.4 g21.4%
Sugars 3.7 g
Protein 39 g79%
Vitamin A 434.3% Vitamin C 132.2%
Calcium 33.5% Iron 25.8%
*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.