THE INGREDIENTS

• 2 albacore tuna fillets, each about 8 ounces and 1 inch thick
• Extra-virgin olive oil
• 1 teaspoon ground fennel seed
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper

TOPPING

• ½ cup / 120 milliliters mayonnaise
• ½ cup / 65 grams finely diced cucumber
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped black olives
• 1 tablespoon capers, drained
• 1 tablespoon fresh lemon juice
•  1 baguette
• Sliced tomatoes (optional)
• Lettuce leaves (optional)

Instructions

01 Prepare the grill for direct cooking over medium heat (350° to 450°F)

02 Lightly brush both sides of the fillets with oil and season evenly with the fennel, salt, and pepper. Grill the fillets over direct medium heat, with the lid closed as much as possible, until opaque throughout and firm to the touch, 8 to 10 minutes, turning once. Transfer the fillets to a cutting board and chop them into ¼-inch pieces.

03 In a medium bowl combine the topping ingredients. Add the tuna to the bowl and gently stir to combine.

04 Cut the baguette on the bias into ½-inch slices. Lightly brush one side of the slices with oil and grill them, oiled sides down, over direct medium heat, with the lid closed, until toasted, about 1 minute (grill one side only).

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

Source: https://www.weber.com/