Maple Seared Tuna with Grilled Zucchini, Charred Romaine, Fresh Grape Tomato Salad and Ponzu

*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.


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
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.

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