Tuna Stuffed With Guacamole Recipe
Ingredients
| 6 tuna steaks, cut 1 inch thick (8 to 10 ounces each) | ||
| Cuacamole Filling | ||
| Shallot | 1 Large, peeled | |
| Garlic | 2 Clove (5gm), peeled | |
| 1 small avocado, peeled and pit removed | ||
| 1 tablespoon plus 1 teaspoon fresh lemon juice | ||
| Worcestershire sauce | 1/2 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Salt | To Taste | |
| Marinade | ||
| Soy sauce | 1/3 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Dijon Mustard | 2 Teaspoon | |
| Vegetable oil | 3 Tablespoon | |
| Dry sherry | 3 Tablespoon | |
Directions
To Prepare Fish: Holding the knife parallel to the work surface, make a pocket in the fish by cutting through the center as far back as possible, leaving back and sides attached.
To Make Filling: In a food processor with the metal blade, process shallot and garlic until minced.
Add avocado, lemon juice, Worcestershire sauce, butter, and salt and process until pureed.
Divide filling among fish, about 2 tablespoons per steak, spreading it towards the back and pressing gently on fish to make it even.
To Marinate: Mix all ingredients in a bowl or jar.
Place fish close together in a shallow glass dish, pour marinade over, and turn to coat both sides.
Cover and refrigerate for 4 or 5 hours.
To Grill: Prepare coals, oil grill rack, and place it 3 to 4 inches from coals.
When coals are hot, remove fish from marinade and grill for 4 to 5 minutes per side, or until cooked through.
Garnish with lemon wedges, if desired.
To Make Filling: In a food processor with the metal blade, process shallot and garlic until minced.
Add avocado, lemon juice, Worcestershire sauce, butter, and salt and process until pureed.
Divide filling among fish, about 2 tablespoons per steak, spreading it towards the back and pressing gently on fish to make it even.
To Marinate: Mix all ingredients in a bowl or jar.
Place fish close together in a shallow glass dish, pour marinade over, and turn to coat both sides.
Cover and refrigerate for 4 or 5 hours.
To Grill: Prepare coals, oil grill rack, and place it 3 to 4 inches from coals.
When coals are hot, remove fish from marinade and grill for 4 to 5 minutes per side, or until cooked through.
Garnish with lemon wedges, if desired.
Chef
