We had a really delicious dinner last weekend – grilled romaine, tuna and peaches. Yum, yum and yum 🙂
It fits in perfectly with Joelen’s food blogging event Tasty Tools – the theme this month is Basting Brush, and of course, you need to oil up most foods before grilling them, so they don’t burn or stick to the grill grates. So here’s Dan ready to take the food out to the grill:
And, not my best photo, but here’s the tasty result:
This really doesn’t even require a recipe. For two servings, cut one romaine heart in half, keeping the root end intact, to prevent it from falling apart. Cut a ripe peach in half and remove the pit. Sprinkle the about 8 oz. of fresh tuna with Paul Prudhomme’s Blackening Seasoning (we didn’t really have enough – time to get some more), and brush it and the romaine and peaches with olive oil. Then, while Dan was grilling, I made a balsamic vinegar reduction – took about 1/3 cup balsamic vinegar, brought it to a boil in a small saucepan, and simmered till it was reduced by half.
Then we cut up the tuna, put it on top of the romaine and topped that with salad dressing – Italian for me and bleu cheese for Dan. We drizzled the balsamic reduction over the peaches and that was dinner. As I said – yum, yum and yum 🙂