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Grilled Ahi Salad


Grilled Ahi Salad, Pair with Hawley Sauvignon Blanc or Rose

Recipe submitted by Art Harper, Hawley Club Member

Ingredients

1/4 cup soy sauce
1/4 cup dry Sherry
1 1/2 tsp. lemon juice
2 Tbsp. vegetable oil
1 clove garlic crushed
1/4 tsp. ground ginger
¼ tsp red pepper flakes (optional)
4 ahi tuna steaks
1 head of romaine lettuce
Olive oil
Salt and Pepper

Directions

Combine first 8 ingredients in a bag or covered bowl and refrigerate for up to two hours, turning as necessary. Preheat grill to medium heat. Remove the steaks to a tray. Pour the marinade into a sauce pan and bring to a boil to reduce slightly. Remove from heat and set aside to cool. Adjust seasonings as needed.

Pat steaks dry and grill over direct medium heat for 5-6 minutes per side. Remove steaks when done and set aside. Slice romaine in half lengthwise and drizzle cut side with olive oil, sprinkle with salt and pepper and place romaine halves cut side down directly on grill. Do not be alarmed– the oil will flame up and start to wilt the inner leaves. Leave on grill for 20-30 seconds. Once removed from heat, chop lettuce, discarding the core. Top lettuce with sliced tuna and drizzled marinade. Toss and sprinkle with toasted sesame seeds. Serve immediately alongside a glass of Hawley Sauvignon Blanc or Rose.