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