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.

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IngredientsQuantities
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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