Fresh Tuna, Caramelized Red Onion & Black Olive Tapenade Sandwich

Serves 2

You'll need...

1 (12 to 14-ounce) fresh tuna steak
8 thin slices red onion, sautéed with balsamic vinegar and brown sugar over a medium heat until brown
1/3 cup mayonnaise
4 romaine lettuce leaves
Fresh English cucumber slices, 12
½ cup of Cantaré French Black Olive Tapenade, room temperature
2 fresh Ciabatta Rolls, sliced opened and drizzled with olive oil
Salt and freshly ground black pepper

Here's how...

Prepare the BBQ (medium-high heat). Grill the Ciabatta rolls, cut side down, until lightly toasted, about two minutes. Remove and set aside.
Drizzle the tuna with olive oil. Sprinkle with salt and pepper. Grill the tuna until golden and seared on the outside, and just opaque in the center, about two minutes per side.
Combine mayonnaise and Cantaré French Black Olive Tapenade. Spread the tapenade-mayonnaise over the bottom and top halves of toasted Ciabatta rolls, leaving some leftover to top the tuna.
Crown with the lettuce leaves, sliced cucumber and caramelized red onion.
Cut the tuna steaks across the grain into 1/2-inch thick slices. Arrange the tuna slices atop the cucumber.
Spoon additional tapenade-mayonnaise over the tuna.
Close the sandwich & serve.