Instructions: 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.

This recipe yields 15 to 20 pieces.

Wine Recommendation: A rose of Mourvedre or Grenache is always good with tuna.

Beer Recommendation: Look for a lager with a clean, light style.

Comments: 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.

Yield: 15 to 20 pieces

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