Let's get grilling

1 To make the croutons, heat 3 tablespoons of oil in a medium sauté pan over medium heat. Add the bread and sauté until golden on all sides, about 5 minutes. Add sesame seeds and cook until golden, about 3 minutes.
2 To make the dressing, combine the egg yolks, mustard, garlic and anchovies in a blender. Puree until smooth then, with the motor running, add the remaining 1 1/2 cups of olive oil and the lime juice in a slow, steady stream and blend until emulsified.
3 To prepare the tuna, Whisk together the sesame oil, scallions, soy sauce and lime juice. Set aside.
4 Preheat a charcoal grill to 550ºF - or as high as it will go.
5 Brush the tuna with the olive oil and season with salt and pepper. Place tuna on the grill and cook to just sear the outside, about 30 seconds on each side. Remove the tuna from the grill and slice, then drizzle with the sesame-soy mixture. Let stand while grilling the romaine.
6 To grill the romaine, lightly coat the romaine halves with olive oil. Make sure the grill is still very hot and cook the romaine cut side down for 30 seconds. Flip and cook for another 20-30 seconds on the other side and remove.
7 To serve, take the romaine halves and gently brush the dressing in between each layer using a pastry brush or spoon. Once dressed, transfer to a serving platter and lay the grilled tuna on top. Garnish with croutons, chopped herbs and extra dressing if desired.
Cooking for 4 people

Ingredients


  • olive oil, plus 3 tablespoons
    1 ½ cups
  • white bread, crusts removed and cut into 1/2-inch cubes
    4 slices
  • white sesame seeds
    2 teaspoons
  • egg yolks
    2
  • dijon mustard
    1 teaspoon
  • garlic cloves
    2
  • anchovy fillets
    3
  • juice from 2 limes
  • sesame oil
    1 teaspoon
  • scallions, thinly sliced
    2
  • soy sauce
    2 tablespoons
  • juice from 1 lime
  • 3-ounce pieces of sushi grade tuna
    4
  • salt and pepper to taste
  • heads of romaine hearts, rinsed and cut in half
    2
  • leaves from 4 cilantro sprigs, chopped
  • leaves from 2 parsley sprigs, chopped
  • shaved parmesan, for garnish

Credit: Recipe created by Chef Marcus Samuelsson on behalf of Kingsford.
Full IGTV Video can be found on @Marcuscooks


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