Grilled Ahi Caesar Salad with Radishes

Ingredients, Ahi

  • 2 5- to 6-ounce tuna steaks
  • 2 tablespoon whole black peppercorns
  • 1.5 teaspoon (packed) dark brown sugar
  • 2 tablespoon soy sauce

Ingredients, Salad

  • 1 5-ounce bag mixed baby greens
  • 1/2 bunch radishes, trimmed, sliced

Ingredients, Eggless Caesar Vinaigrette

  • 2 tablespoon fresh lemon juice
  • 3 oil-packed anchovy fillets, drained, very finely chopped
  • 1.5 teaspoon Dijon mustard
  • 1 garlic cloves, pressed
  • 1 teaspoons Worcestershire sauce
  • 1/2 cup olive oil

Tools

  • Mandoline
  • Bowls & wisker
  • Grill

Directions, Eggless Caesar Vinaigrette

Timing Note: Vinaigrette can be made one day ahead, wisking again before service

  1. Whisk all ingredients except oil in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Cover and chill.

Directions, Ahi Salad

  1. Prep BBQ to medium-high heat
  2. Slice radishes thin on mandoline.
  3. Stir soy sauce and brown sugar in pie dish until sugar dissolves.
  4. Using mortar and pestle or spice mill, coarsely grind peppercorns.
  5. Dip both sides of tuna steaks in soy mixture. Sprinkle both sides of tuna generously with peppercorns, pressing to adhere.
  6. Grill tuna to desired doneness, about 2 minutes per side for medium-rare.
  7. Combine greens and radishes in large bowl. Toss with enough Caesar Vinaigrette to coat salad. Season to taste with salt and pepper.
  8. Divide salad among 6 plates. Cut tuna crosswise into thin slices; place alongside salad. Drizzle tuna and greens with remaining vinaigrette.

All recipes stolen/borrowed from somewhere, butchered/adapted exclusively by CHEF BOY/R/C.