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Grilled Tuna Crostini
Albacore tuna has a firm, even texture that couldnt be simpler
to grill. Its pale pink color is lighter than the dark red flesh of
yellowfin tuna, and the flavor is lighter, too, which makes it just
right for this chopped seafood salad served on slices of grilled bread.
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2 |
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albacore tuna fillets, about 8 ounces each and 1 inch thick |
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Extra-virgin olive oil |
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1 |
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teaspoon ground fennel seeds |
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Kosher salt |
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Freshly ground black pepper |
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1/2 |
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cup mayonnaise |
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1/2 |
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cup finely diced cucumber |
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2 |
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tablespoons finely chopped fresh dill |
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2 |
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tablespoons finely chopped black olives |
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1 |
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tablespoon capers, drained |
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1 |
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tablespoon fresh lemon juice |
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1 |
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loaf Italian or French bread |
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Sliced tomatoes (optional) |
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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.
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