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Title: Grilled Tuna Sandwich/Grilled Red Onions/Avocado Vinaigrette
Yield: 4 Servings

Ingredients

      4    tuna steaks (5 ounces each)
      2 tb olive oil
      1    salt and pepper to taste
      1 sm red onion, sliced into rings
           - and gr; illed
    1/3 c  avocado vinaigrette
      1    mesclun or young lettuce
      4 sl ripe tomato
 
  ----------------------AVOCADO VINAIGRETTE-----------------------------
    1/2    haas avocado, peeled
    1/2    jalapeno, seeded
      2 tb finely chopped red onion
    1/4 c  fresh lime juice
      1 ts sugar
      1 c  olive oil
      1    salt and freshly ground
           -white peppe; r

Instructions

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" on May 28,
1997

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