Tuna Stuffed With Guacamole
|Tuna steaks||60 Ounce, cut one inch thick (6 Steaks, 10 Ounce Each)|
|Shallot/1/8 onion||1 Large, peeled, minced to 2 tablespoon|
|Garlic||2 Clove (10 gm), peeled|
|Avocado||1 Small, peeled and pit removed|
|Fresh lemon juice||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Fresh lemon juice||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dijon mustard||2 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Dry sherry||3 Tablespoon|
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.