| Ingredients:
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20 4 ounce tuna steaks
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5 LB Chopped Romaine salad
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5 C Natural Pak Caesar Dressing
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1 LB San Marco shredded Parmesan cheese
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5 C Seasoned croutons
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As needed Natural Pak Cajun Spice
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2-3 ozs. Plugra Clarified Butter
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Instructions:
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Dredge tuna steaks in Cajun spice mix on both sides.
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Heat butter to smoke point and sear the tuna well on each side.
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While tuna is cooking, toss 4 ounces of romaine with 2 ounces of dressing.
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Pile the coated lettuce in the center of service plate.
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Sprinkle with Parmesan and croutons.
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Slice the blackened tuna and shingle on top of the salad. |