Grilled Tuna Crostini

Albacore tuna has a firm, even texture that couldn’t be simpler to grill. Its pale pink colour is lighter than the dark red flesh of yellowfin tuna, and the flavour is lighter, too, which makes it just right for this chopped seafood salad served on slices of grilled bread.

2 albacore tuna fillets, about 8 ounces each and 1 inch thick
Extra-virgin olive oil
1 teaspoon ground fennel seeds
Kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup 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 loaf Italian or French bread
Sliced tomatoes (optional)
Lettuce leaves (optional)

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.

Makes 15 to 20 pieces.