| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish | 4 | Servings | |
INGREDIENTS
| 4 | Tuna steaks (5 ounces each) | |
| 2 | tb | Olive oil |
| Salt and pepper to taste | ||
| 1 | sm | Red onion, sliced into rings and grilled |
| 1/3 | c | Avocado Vinaigrette |
| Mesclun or Young lettuce | ||
| 4 | sl | Ripe tomato |
| 1/2 | Haas avocado, peeled | |
| 1/2 | Jalapeno, seeded | |
| 2 | tb | Finely chopped red onion |
| 1/4 | c | Fresh lime juice |
| 1 | ts | Sugar |
| 1 | c | Olive oil |
| Salt and freshly ground white pepper |
INSTRUCTIONS
AVOCADO VINAIGRETTE Prepare a wood or charcoal fire and let it burn down to embers. Brush the tuna steaks with the olive oil and season with salt and pepper. Grill for 2 minutes on each side for rare steaks. For each sandwich, layer tuna steaks, mesclun, tomatoes, red onion and avocado vinaigrette. Serve immediately. AVOCADO VINAIGRETTE: In a blender, puree the avocado, jalapeno, onion, lime juice and sugar until smooth. With the motor running, slowly add the oil until it emulsifies. May be prepared up to 1 day ahead and refrigerated, covered, in a nonreactive bowl. Bring to room temperature 1 hour before serving. Serve extra avocado vinaigrette in a bowl in the center of the table. Posted to MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@bellsouth.net> on May 28, 1997
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