Grilled Ahi Tuna With Romaine, Red Bell Pepper and Spicy Sesame

Name: Grilled Ahi Tuna With Romaine, Red Bell Pepper and Spicy Sesame
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving(s)
Ingredients: 2 tablespoons spicy mustard; 1 tablespoon extra virgin olive oil; 1 tablespoon honey; 1 tablespoon spicy sesame oil; 1/2 teaspoon sea salt; 1/2 teaspoon fresh ground pepper (optional); 2 ahi tuna steaks, 1 1/2-inch -2-inch thick; 3 tablespoons toasted sesame seeds; spicy sesame oil; 2 romaine lettuce hearts (trim ends but leave whole); 1/2 red bell pepper, julienned; 1 teaspoon soy sauce

Submitted by Chef #1243815

"Light and healthy summer salad with a kick of heat. Tuna and romaine adapted from an appetizer on the menu of Outback Steakhouse."

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Ready In:: 20mins
Ingredients:: 12
Serves:: 2

ingredients

Vinaigrette
2 tablespoons spicy mustard
1 tablespoon extra virgin olive oil
1 tablespoon honey
1 tablespoon spicy sesame oil
¹⁄₂ teaspoon sea salt
¹⁄₂ teaspoon fresh ground pepper (optional)
Tuna
2 ahi tuna steaks, 1 1/2-inch -2-inch thick
3 tablespoons toasted sesame seeds
spicy sesame oil
Salad
2 romaine lettuce hearts (trim ends but leave whole)
¹⁄₂ red bell pepper, julienned
1 teaspoon soy sauce

directions

Combine ingredients for vinaigrette in container with a tight fitting lid and shake vigorously. Refridgerate while preparing and cooking tuna.
Toast sesame seeds in pan on medium to high heat until golden brown (do not burn). Once toasted, set aside.
Coat tuna steak with spicy sesame oil and let rest while preparing grill.
Coat peppers with soy sauce and place in foil packet on grill along side tuna steak.
Heat grill on high temperature (450-500 degrees). Grill 2-3 minutes per side for rare to medium-rare. Remove steak and coat with toasted sesame seeds liberally. Cover and let rest.
Plate romaine hearts (one per plate).
Shake vinaigrette vigorously and drizzle over romaine hearts and julienned grilled peppers.
Slice tuna into 1/4" strips and layover romaine.
Serve with crusty bread and chardonnay. Bon Appetite!

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RECIPE SUBMITTED BY

lori.x.reid

2 Recipes

I fly the friendly skies for a living and enjoy cooking on my time off. With a wonderful 7 day a week farmers market only 3 miles from my home, I am (almost) always able to find any ingredient I need. Mexican and Thai are my favorite recipes to experiment with as well as my comfort foods. My favorite cookbook is "The Joy of Cooking". My pet peeve is the word "Foodie". My husband (a very good cook and master of grilling steaks) and I consider our weekend meals "events" and our favorite restaurant is our own kitchen!

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