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

Ingredients

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Instructions

4 tuna steaks (5 ounces each) 2 tablespoons olive oil Salt and pepper
to taste 1 small red onion, sliced into rings and grilled 1/3 cup
Avocado Vinaigrette Mesclun or Young lettuce 4 slices ripe tomato
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

1/2 Haas avocado, peeled 1/2 jalapeno, seeded 2 tablespoons finely
chopped red onion 1/4 cup fresh lime juice 1 teaspoon sugar 1 cup
olive oil Salt and freshly ground white pepper 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.

From: "Vince & Juley Roberts" Date: 28 May 97 Meal-Master
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