Prepare the grill for direct cooking over medium heat (350° to 450°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 as much as possible, 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.
Cut the baguette on the bias into ½-inch slices. Lightly brush one side of the slices with oil and grill them, oiled sides down, over direct 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.
Be the first to write a review.