This recipe was created for Club House for Chefs by: Daniel Barron, Executive Chef of Bull and Grain in San Diego, CA.
For the Grilled Vegetables: Season the zucchini with a generous amount of Grill Mates Smokehouse Maple and black pepper. Drizzle with Canola Oil, and place on a very hot grill. Cook until tender.
For the Tomato Salad: Drizzle romaine with olive oil and salt and pepper. Place on hot grill and lightly char and dice. In a small bowl, place tomatoes, radishes, olive oil and lemon juice. Sprinkle with salt and pepper then set aside for the top of the tuna
For the Tuna: Place tuna on grill and sear to desired temperature.
For Assembly: Place grilled zucchini, seared tuna on top of grilled romaine and dress with ponzo tomato’s and radishes. Garnish with shaved walnuts.
