|6oz Fresh Bigeye Tuna Steaks||4|
|Club House La Grille Maple Bacon Seasoning||4 tbsp|
|Olive oil||1 tsp|
|Club House La Grille Maple Bacon Seasoning||2 tbsp|
|Grape tomatoes, quartered||1 cup|
|Romaine lettuce, charred||1/2 head|
|Olive oil||3 tbsp|
|Club House Oregano Ground||1/2 tsp|
|Club House Pepper, Black Ground||1/2 tsp|
|Lemon Juice||3 tbsp|
|Radishes, shaved||1 cup|
|Maple Syrup||2 tbsp|
|Soy Sauce||2 tbsp|
|Lemon juice||2 tbsp|
|Rice Vinegar||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.