*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.
Ingredients | Quantities |
---|---|
Tuna | |
6oz Fresh Bigeye Tuna Steaks | 4 |
Club House La Grille Maple Bacon Seasoning | 4 tbsp |
Grilled Vegetables | |
Zucchini | 2 each |
Olive oil | 1 tsp |
Club House La Grille Maple Bacon Seasoning | 2 tbsp |
Tomato Salad | |
Grape tomatoes, quartered | 1 cup |
Romaine lettuce, charred | 1/2 head |
Olive oil | 3 tbsp |
Club House Oregano Ground | 1/2 tsp |
Salt | 1/2 tsp |
Club House Pepper, Black Ground | 1/2 tsp |
Lemon Juice | 3 tbsp |
Radishes, shaved | 1 cup |
Maple Ponzu | |
Maple Syrup | 2 tbsp |
Soy Sauce | 2 tbsp |
Lemon juice | 2 tbsp |
Rice Vinegar | 2 tbsp |
Water | 2 tbsp |
Olive Oil | 6 tbsp |
Butter, melted | 4 tbsp |
Garnish | |
Radish, shaved | 1 tbsp |
Walnuts, finely shaved | 1 tbsp |
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.
or