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Recipe From from Weber's Real Grilling™ by Jamie Purviance

Grilled Tuna Crostini

  • People

    Serves 8 to 10

  • Grilling Time

    9 to 12 min.

  • Prep Time

    20 min.

People
Serves 8 to 10
Grilling Time
9 to 12 min.
Prep Time
20 min.

the Ingredients

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  • 2 albacore tuna fillets, each about 225 grams and 2.5 centimetres thick
  • Extra-virgin olive oil
  • 1 teaspoon ground fennel seed
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

Topping

  • 120 millilitres mayonnaise
  • 65 grams finely diced English 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 (180°C to 230°C).
  • 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, 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.
  • 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 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).
  • 05 Spoon the topping on the toasted side of the bread, with sliced tomatoes and lettuce, if desired. Serve at room temperature.
Ingredients
Instructions