Grilled Albacore Mexicana

Recipe Ingredients

1 lb	454g / 16oz	Albacore loin cuts - (to 1 1/2 lbs)
2 teaspoons	10ml	Dijon mustard
1/3 cup	78ml	Lime juice
1/4 teaspoon	1.3ml	Salt
3		Garlic cloves - pressed
2 tablespoons	30ml	Vegetable oil
1/4 cup	59ml	Beer
1		Ripe avocado - cut into slices
1 tablespoon	15ml	Chopped parsley
1/2 teaspoon	2.5ml	Cumin
		Freshly-ground black pepper - to taste
		Salsa
2		Tomatoes - peeled, seeded (medium)
2		Liquid hot pepper sauce - (to 3)
1/4 cup	15g / 0.5oz	Chopped red onion
3 tablespoons	45ml	Diced green chilies
		Salt - to taste

Recipe Instructions

Rinse albacore with cold water; pat dry with paper towels. Set aside.

Combine remaining ingredients except salsa and avocado; pour over albacore. Cover and marinate in refrigerator for 1 hour, turning once. While albacore is marinating, make salsa.

Drain albacore reserving marinade. Place on well-greased grate 4 to 5 inches from hot coals. Cook 4 to 5 minutes; baste with marinade and turn. Cook an additional 4 to 5 minutes, or until albacore flakes when tested with a fork. Top with avocado slices and Salsa.

Salsa: Combine all ingredients and blend well. Let stand at room temperature or in refrigerator for 15 to 20 minutes to blend flavors. (Makes approximately 1 1/4 cups sauce)

This recipe yields 4 servings.

Source:
Western Fishboat Owners Association at http://www.wfoa-tuna.org

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