Ingredients

Let’s Cook!

• 1
  Trim off dark outer leaves of romaine, cut each head in half lengthwise and trim stem to clean it up
  
• 2
  Wisk all Basting and Dressing ingredients in a bowl
  
• 3
  Brush romaine with dressing on all sides
  
• 4
  Grill over direct heat, turning and basting once . It will take only 1 to 2 minutes on each side to get a charred look but still be crisp. Arrange either one or two hearts on a plate and divide remaining ingredients evenly between plates. Slice tuna and also divide evenly. Serve with remaining dressing for adding individually
  
• 5
  Note, I seared the tuna with the romaine on the grill. I first brushed it with my spicy ranch dressing recipe attached below then seasoned it with cracked black pepper and cooked it about 2 to 4 minutes on each side depending on the thickness of the fish for rare