Ahi Tuna & Southwest Grilled Romaine

Grilled romaine lettuce with sliced ahi tuna on top and garnished with pico de gallo

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!

Inspiration

Who would have thought of this combo? Ahi Tuna & Southwest Grilled Romaine. Not many people, but when we bought fresh tuna and needed to spice it up a little, this is the outcome. Phillip and I are big fans of grilled romaine in the summer. We usually pair it with some steak and either a Caesar or lemon/parmesan combo. If you haven’t tried it, that combo is a classic, but we really wanted to liven up this dish and we certainly accomplished that with these fresh flavors. The best part the actual cooking only takes about 10 minutes! And because you are cooking over a grill, minimal dishes!

Tools Needed

Grill or Grill Pan: Both the tuna and the romaine require a nice char. If you don’t feel like lighting up the grill, take out a nice cast iron grill pan and cook inside.

Grilled romaine with pico de gallo underneath sliced ahi tuna

Ingredients

Ahi Tuna: Fresh Ahi Tuna is a favorite of ours and its perfect for this dish. If you aren’t a tuna fan, we love this recipe with steak as well.

Romaine: Romaine holds up on the grill unlike a lot of other lettuce types, all others will just wilt immediately when hitting the grill.

Pico de Gallo: You can buy this fresh from your local grocery store or make it with the recipe below. If you choose to make the Pico de Gallo below, make sure not to substitute the Serrano pepper, it is the key ingredient!

Lemon & Honey: To lighten up the heat, we chose to make this Lemon Honey Vinaigrette. It will take the edge off the pico de gallo and provide you just the right amount of sweet heat needed.

Close up shot of ahi tuna on a bed of grilled romaine.

Step by Step

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!

From our kitchen to yours, cheers!

White plate with grilled romaine and tuna next to black pepper, limes, and a lemon honey dressing
Grilled romaine lettuce with sliced ahi tuna on top and garnished with pico de gallo
Print

Ahi Tuna and Southwest Grilled Romaine

Ahi Tuna & Southwest Grilled Romaine, is the newest dish to add to the summer dinner rotation. Made with pico de gallo and a honey lemon vin.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people

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
  • 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!

Other recipes to try

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Signup for our newsletter & get recipes right to your inbox!