Recipe - Grilled Tuna Sandwichgrilled Red Onionsavocado Vinaigrette

4 Tuna steaks (5 ounces each)
2 tablespoon Olive oil
Salt and pepper to taste
1 small Red onion, cut or sliced up into rings
and grilled
1/3 cup Avocado Vinaigrette
Mesclun or Young lettuce
4 sl Ripe tomato

AVOCADO VINAIGRETTE
One half Haas avocado, peeled
One half Jalapeno, seeded
2 tablespoon Finely chopped red onion
One fourth cup Fresh lime juice
1 teaspoon Sugar
1 cup Olive oil
Salt and freshly ground
white pepper

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 MMRecipes
Digest V4 #148 by "Vince & Juley Roberts" vince@bellsouth.net on May 28,
1997