Prepare the grill for direct cooking over medium heat (180°C to 230°C).
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 0.5 centimetre 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 0.5 centimetre 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 1 centimetre 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 1 centimetre 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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