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