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

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

• Ready In: 20 mins
• 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

1. Combine ingredients for vinaigrette in container with a tight fitting lid and shake vigorously. Refridgerate while preparing and cooking tuna.
2. Toast sesame seeds in pan on medium to high heat until golden brown (do not burn). Once toasted, set aside.
3. Coat tuna steak with spicy sesame oil and let rest while preparing grill.
4. Coat peppers with soy sauce and place in foil packet on grill along side tuna steak.
5. 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.
6. Plate romaine hearts (one per plate).
7. Shake vinaigrette vigorously and drizzle over romaine hearts and julienned grilled peppers.
8. Slice tuna into 1/4" strips and layover romaine.
9. Serve with crusty bread and chardonnay. Bon Appetite!