| 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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