Tuna Stuffed With Guacamole Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Tuna steaks60 Ounce, cut one inch thick (6 Steaks, 10 Ounce Each)
 Shallot/1/8 onion1 Large, peeled, minced to 2 tablespoon
 Garlic2 Clove (10 gm), peeled
 Avocado1 Small, peeled and pit removed
 Fresh lemon juice4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
 Worcestershire sauce1⁄2 Teaspoon
 Butter/Margarine2 Tablespoon
 Salt To Taste
 Soy sauce1⁄3 Cup (5.33 tbs)
 Fresh lemon juice3 Tablespoon
 Garlic1 Clove (5 gm), minced
 Dijon mustard2 Teaspoon
 Vegetable oil3 Tablespoon
 Dry sherry3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3384 Calories from Fat 1505

% Daily Value*

Total Fat 170 g260.8%

Saturated Fat 45 g225%

Trans Fat 0 g

Cholesterol 710.9 mg

Sodium 6180.8 mg257.5%

Total Carbohydrates 36 g12.1%

Dietary Fiber 8.7 g35%

Sugars 4.1 g

Protein 407 g814.3%

Vitamin A 767% Vitamin C 79.2%

Calcium 21.6% Iron 112.7%

*Based on a 2000 Calorie diet


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.