| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grill01 | 4 | servings | ||
INGREDIENTS
| 4 | Tuna steaks -; (5 oz ea) | |
| 2 | tb | Olive oil |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | sm | Red onion; sliced into rings, |
| ; and grilled | ||
| 1/3 | c | Avocado Vinaigrette; see * Note |
| Mesclun or young lettuce | ||
| 4 | sl | Ripe tomato |
INSTRUCTIONS
* Note: See the "Avocado Vinaigrette" recipe which is included in this collection. 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. This recipe yields 4 servings. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3612 broadcast 08-21-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-26-1996 Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.
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