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Grilled Tuna steak and Romaine Lettuce 2 | by Andreas V Willems
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Grilled Tuna steak and Romaine Lettuce 2

Most. Amazing. Meal! This was an awesome dish, and very simple indeed! It is great for the summer to make it on the grill, but it can also be made on the stove on a grill pan. For one person, I used:


200 g tuna steak from the fish market (Fresh is better, but also more expensive)

1/2 head of romaine lettuce

Parmigiano-Reggiano, freshly grated


olive oil

balsamic vinegar


fresh rosemary



To start off, rub the tuna in some olive oil and fresh rosemary.

The lettuce is split in half, oiled on the cut side, and grilled on the cut side for about 1 minute. Right after it is taken off, grate the cheese over the lettuce and sprinkle lightly with a bit of balsamic vinegar. On a separate pan, fry up some bacon til crispy, take off and let excess grease drip off. In the bacon fat, fry some garlic LIGHTLY, and then add balsamic vinegar for it to cool and mix together. Pour over the lettuce. I chopped up some some fresh fennel, and had on the side to eat with the salad, just dressed with olive oil and balsamic vinegar.

Grill take the oiled tuna, place it on hot grill for about 1 minute. after that, flip it and give it another minute. I like mine just grilled on the outside, and still raw in the middle. when finished, take off grill, place on plate and serve.


optional: something that will go really great with the tune, is a tomato-horseradish-soy-chilly dressing. It is a little wasabi like and really makes this thing seem like some sashimi.


I would like to thank Chef John from for the great ideas and recipes that have been combined in to this little meal!

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Taken on March 16, 2012