Yield: 4 servings
|4||Tuna steaks -; (5 oz ea)|
|2 tablespoons||Olive oil|
|Salt; to taste|
|Freshly-ground black pepper; to taste|
|1 small||Red onion; sliced into rings,|
|; and grilled|
|⅓ cup||Avocado Vinaigrette; see * Note|
|Mesclun or young lettuce|
|4 slices||Ripe tomato|
* 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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.