Grilled tuna sandwich w red onions and avocado vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
* 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@...
08-26-1996
Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.