Grilled tuna sandwich/grilled red onions/avocado vinaigrette

4 Servings

Ingredients

Quantity Ingredient
4 Tuna steaks (5 ounces each)
2 tablespoons Olive oil
Salt and pepper to taste
1 small Red onion, sliced into rings and grilled
⅓ cup Avocado Vinaigrette
Mesclun or Young lettuce
4 slices Ripe tomato
½ Haas avocado, peeled
½ Jalapeno, seeded
2 tablespoons Finely chopped red onion
¼ cup Fresh lime juice
1 teaspoon Sugar
1 cup Olive oil
Salt and freshly ground white pepper

Directions

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@...> on May 28, 1997

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