Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 tuna steaks -- cut 1-inch thick

  3. 10 ounces each 1 large shallot or 1/8 onion -- peeled

  4. 1 tablespoon minced)

  5. 2 garlic cloves -- peeled

  6. 1 small avocado -- peeled and pitted

  7. 1 tablespoon plus 1 teaspoon fresh lemon juice

  8. 1/2 teaspoon worcestershire sauce

  9. salt to taste

  10. 2 tablespoons butter or margarine

  11. marinade

  12. 1/3 cup soy sauce

  13. 3 tablespoons fresh lemon juice

  14. 1 clove garlic -- minced

  15. 2 teaspoons dijon mustard

  16. 3 tablespoons vegetable oil

  17. 3 tablespoons dry sherry

Instructions Jump to Ingredients ↑

  1. 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 a pocket. In a food processor with the metal blade, process shallots and garlic until minced. Add avocado, lemon juice, Worcestershire sauce, butter and salt; 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. Mix all ingredients in 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 2 to 4 hours. Prepare coals and oil grill rack. Remove fish from marinade and grill 3 to 4-inches from hot coals for 4 to 5 minutes per side or until cooked through.

  2. Prep Time: 20 minutes Cook Time: 8 to 10 minutes Makes: 8 servings Prep Notes: 2 to 4 hoursCut a pocket in the middle of tuna steaks and fill them with guacamole. Besides tasting great, it reduces the risk of overcooking the fish. This preparation is also terrific with swordfish.


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