Recipe for Grilled Tuna Sandwich/Grilled Red Onions/Avocado Vinaigrette 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
4 x Tuna steaks (5 ounces each)
2 tbl Olive oil
Salt and pepper to taste
1 sm Red onion, sliced into rings and grilled
1/3 cup Avocado Vinaigrette
Mesclun or Young lettuce
4 slc Ripe tomato
----------------- AVOCADO VINAIGRETTE ----------------
1/2 x Haas avocado, peeled
1/2 x Jalapeno, seeded
2 tbl Finely chopped red onion
1/4 cup Fresh lime juice
1 tsp Sugar
1 cup Olive oil
Instructions:
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.

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