Southwest Ahi Tuna

4 people
45 min

Ahi Tuna & Southwest Grilled Romaine, an odd combination but it will bring your tastebuds alive. Made with fresh ahi tuna, homemade pico de gallo, grilled romaine, and a fresh lemon honey dressing you won’t be able to put your fork down. Get out the chopping board and fire up the grill for this recipe, you won’t regret it. Check out the recipe below and let us know your thoughts!

Step one of this Ahi Tuna & Southwest Grilled Romaine is to prepare your pico de gallo. Chop up your veggies, drizzle in the salt and pepper, mix and refrigerate for at least 30 minutes before serving on the dish. Once you have the pico de gallo setting in the fridge, move onto the lemon honey vinaigrette. Mix all ingredients into an airtight container so you can store the remaining vinaigrette and keep it fresh. 

Now that your pico de gallo and lemon honey vinaigrette are ready. Pat dry the tuna steaks and add salt and pepper on both sides. Slice the romaine in half lengthwise but make sure to keep the root attached so the lettuce leaves do not fall apart. Heat your grill or grill pan up and oil the grates so you don’t get any stickiness. Add your tuna steaks to the grill and flip after 2-3 minutes, cook for another 2-3 minutes and remove from the grill to let rest. Brush the romaine lettuce with a little olive oil and add to the grill. After 2 minutes, flip, and grill for another 2 minutes before removing from the grill. 

Slice the tuna on an angle and lay on top of the grilled romaine lettuce. Mix the pico de gallo before spooning onto of the tuna and lettuce. Right before serving, drizzle the lemon honey vinaigrette and enjoy!

Recipe details

  • 4  people
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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Ingredients

Pico de Gallo

  • 1 finely chopped serrano pepper
  • 2 finely minced garlic cloves
  • ¼ cup finely chopped white onion
  • 1 cup roma tomatoes finely chopped with the water and seeds removed
  • ¼ cup finely chopped cilantro
  • 1 pinch salt
  • 1 pinch pepper

Honey Lemon Vinaigrette

  • 2 tbsp white vinegar
  • 2 tbsp honey
  • ⅓ cup fresh lemon juice
  • 2 tsp dijon mustard
  • 1 pinch salt
  • 1 pinch pepper

Tuna and Romaine

  • 2 ahi tuna steaks
  • 2 heads of romaine
  • olive oil
  • salt
  • pepper

Instructions


Step one of this Ahi Tuna & Southwest Grilled Romaine is to prepare your pico de gallo. Chop up your veggies, drizzle in the salt and pepper, mix and refrigerate for at least 30 minutes before serving on the dish.
Once you have the pico de gallo setting in the fridge, move onto the lemon honey vinaigrette. Mix all ingredients into an airtight container so you can store the remaining vinaigrette and keep it fresh.
Now that your pico de gallo and lemon honey vinaigrette are ready. Pat dry the tuna steaks and add salt and pepper on both sides.
Slice the romaine in half lengthwise but make sure to keep the root attached so the lettuce leaves do not fall apart. Heat your grill or grill pan up and oil the grates so you don't get any stickiness.
Add your tuna steaks to the grill and flip after 2-3 minutes, cook for another 2-3 minutes and remove from the grill to let rest. Brush the romaine lettuce with a little olive oil and add to the grill. After 2 minutes, flip, and grill for another 2 minutes before removing from the grill.
Slice the tuna on an angle and lay on top of the grilled romaine lettuce. Mix the pico de gallo before spooning onto of the tuna and lettuce. Right before serving, drizzle the lemon honey vinaigrette and enjoy!

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