Grilled Romaine Salad with Tuna, Pickled Grapes, and Quick Vinaigrette
This is a great salad to make on a hot summer day. It’s delicious, comes together quickly, and doesn’t require much work in the kitchen. I have used both the Tonnino Tuna Fillets in Olive Oil and the Tonnino Tuna Fillets with Garlic In Olive Oil in this recipe with delicious results.
Ingredients
- Romaine lettuce
- olive oil (a drizzle from the jar of tuna works great)
- salt and pepper
- pickled grapes (link to recipe in notes below)
- Tonnino Tuna Fillets in Olive Oil
- Parmesan or Pecorino cheese , shaved or grated
Instructions
For the Grilled Romaine
- Prepare the grill or broiler. Slice the Romaine lengthwise in half and drizzle a little olive oil over the top before seasoning with salt and pepper.
- To prepare on the grill: place the Romaine cut side down on the grill. A spot around the edge or not directly over the flame is best. Grill for 4-6 minutes. The surface of the Romaine will char a bit as the core softens. Remove the grilled Romaine from the grill and set aside as you prepare the other components.
- To prepare under the broiler: place the sliced Romaine cut side up on a foil lined baking sheet under the broiler for a few minutes. In a pinch, I have also made this Romaine in the toaster oven with delicious results. Broil or toast long enough to soften the core without coloring more than the edges of the lettuce. Remove and allow to rest as you prepare the other components.
For the Salad
- In a small bowl, combine 1 Tablespoon of the oil from the jar of tuna. Add 1 teaspoon of the brine from the pickled grapes and a bit of fresh pepper. Whisk until the vinaigrette comes together. Taste for seasoning.
- On a plate, arrange the grilled or broiled Romaine lettuce. Top with tuna, sliced or halved pickled grapes, and cheese. Drizzle the quick vinaigrette over the top and serve.
Notes
I like to use pickled grapes and their brine in this recipe. You could use a different sort of pickle and its brine if you prefer.