Grilled Tuna Crostini

Recipe Ingredients

2		Albacore tuna fillets
		= (abt 8 oz ea and 1" thick)
		Extra-virgin olive oil - as needed
1 teaspoon	5ml	Ground fennel seeds
		Kosher salt - to taste
		Freshly ground black pepper - to taste
1/2 cup	118ml	Mayonnaise
1/2 cup	73g / 2.6oz	Finely-diced cucumber
2 tablespoons	30ml	Finely-chopped fresh dill
2 tablespoons	30ml	Finely-chopped black olives
1 tablespoon	15ml	Capers - drained
1 tablespoon	15ml	Fresh lemon juice
1		Loaf Italian or French bread
		Sliced tomatoes - (optional)
		Lettuce leaves - (optional)

Recipe Instructions

Lightly brush or spray both sides of the tuna fillets with olive oil. Sprinkle both sides with the fennel and season with salt and pepper to taste. Grill the tuna fillets over Direct Medium heat until opaque throughout and firm to the touch, 8 to 10 minutes, turning once halfway through grilling time.

Transfer the tuna fillets to a cutting board and chop them into 1/4-inch pieces. Place the tuna in medium bowl and add the remaining topping ingredients. Gently stir to combine. Taste the mixture and season with salt and pepper if necessary.

Cut the bread on the bias into 1/3-inch slices. Lightly brush or spray both sides of the slices with olive oil. Grill the slices over Direct Medium heat until toasted, 1 to 2 minutes, turning once halfway through grilling time.

Spoon the topping on the toasted slices of bread, along with sliced tomatoes and lettuce, if desired. Serve at room temperature.

This recipe yields 15 to 20 pieces.

Wine Recommendation: A rose of Mourvèdre or Grenache is always good with tuna.

Beer Recommendation: Look for a lager with a clean, light style.

Source:
Weber's Recipes at http://www.weber.com

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