| 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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