Monday, March 11, 2013

Grilled Tuna with Avocado-Tomatillo Sauce - Boy Gets Grill

For the Sauce:
8 tomatillos, husked and rinsed
2 jalapeno chiles
1/2 cup mild vegetable oil, such as canola, plus extra for brushing
Salt and freshly ground black pepper
1/4 cup fresh lime juice
2 tablespoons honey
4 ripe Hass avocados, halved, pitted, peeled and cut into 1/2-inch dice
1 small red onion, finely diced
1/4 cup chopped fresh cilantro leaves

Heat your grill to high.

Brush the tomatillos and chiles with oil and season all over with salt and pepper. Grill the tomatoes and chiles, turning, until blackened on all sides. Remove from the grill (leave the grill on if you'll be cooking fish right away) and coarsely chop the tomatillos. Stem, seed, and chop the chiles.

Combine the tomatillos, chiles, lime juice, and honey in a blender and blend until smooth. With the motor running, gradually pour in the 1/2 cup oil and blend until emulsified. Transfer to a bowl and fold in the avocados, onion, and cilantro. Season to taste with salt and pepper.

For the Tuna:

Heat your grill to high.

Brush the fish on both sides with oil and season with salt and pepper. Put the fish on the grill with the top side down (in other words, the side that will face up when you serve, so it should be the best looking side.) Grill the fish until crusty and browned on the bottom, about 3 minutes. Turn the fish over and grill until medium-rare, 2-3 minutes longer.

Remove the fish from the grill and spoon the sauce over each piece. Serve immediately.

Makes 4 servings.

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