INGREDIENTS
For Spread:
1 avocado, halved, seeded, and peeled
1/3 cup olive oil
2 TBSP. lemon and 2 TBSP. water
1 TBSP. Dijon-style mustard
2 tsp. sugar
For Tuna:
4 skinless, boneless tuna fillets
3 TBSP. butter, melted
1/2 tsp. kosher salt
1/2 tsp. lemon-pepper seasoning
4 onion buns, split
1 small fennel bulb, cored and thinly sliced
1 orange, peeled, halved and thinly sliced
DIRECTIONS
In a blender combine avocado, olive oil, lemon juice, water, mustard and sugar.
Blend and set aside.
Rinse fish; pat dry.
Brush both sides with melted butter and sprinkle with salt and lemon pepper.
Grill tuna on a greased rack of a covered grill directly over medium heat, 3 to 4 minutes per side.
Grill buns, cut sides down, until toasted.
Serve tuna on buns with avocado spread and fennel and orange slices.
Serves 4.
