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Grilled Tuna Crostini

Recipe from Weber's Real Grilling™ by Jamie Purviance

Fuel Type:

  • People

    Serves 8 to 10

  • Grilling Time

    9 to 12 mins

  • Prep Time

    20 mins

Ingredients
Instructions

the Ingredients

20151023095346 Row Seafood 6
  • Completed step 2 albacore tuna fillets, each about 8 ounces and 1 inch thick
  • Completed step Extra-virgin olive oil
  • Completed step 1 teaspoon ground fennel seed
  • Completed step ¼ teaspoon kosher salt
  • Completed step ⅛ teaspoon freshly ground black pepper

Topping

  • Completed step ½ cup mayonnaise
  • Completed step ½ cup finely diced English cucumber
  • Completed step 2 tablespoons finely chopped fresh dill
  • Completed step 2 tablespoons finely chopped black olives
  • Completed step 1 tablespoon capers, drained
  • Completed step 1 tablespoon fresh lemon juice
 
  • Completed step 1 baguette
  • Completed step Sliced tomatoes (optional)
  • Completed step Lettuce leaves (optional)

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • 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, 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.
    Lightly brush both sides of the fillets with oil and season evenly with the fennel, salt, and pepper. Grill the fillets over medium heat, with the lid closed, 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.
  • In a medium bowl combine the topping ingredients. Add the tuna to the bowl and gently stir to combine.

    Related Grill Skills

    Chopping Dill
  • Cut the baguette on the bias into ½-inch slices. Lightly brush one side of the slices with oil and grill them, oiled side down, over direct medium heat, with the lid closed, until toasted, about 1 minute (grill one side only).
    Cut the baguette on the bias into ½-inch slices. Lightly brush one side of the slices with oil and grill them, oiled side down, over medium heat, with the lid closed, until toasted, about 1 minute (grill one side only).
  • Spoon the topping on the toasted side of the bread, with sliced tomatoes and lettuce, if desired. Serve at room temperature.

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