TUNA BURGERS WITH TAPENADE

Steps:

• Prepare barbecue (medium high heat) Grill baguette pieces, cut side down, until toasted, (2 min). Remove, set aside. Combine olives, capers, 1 TBS. olive oil,lemon juice, parsley, lemon zest, and anchovy in a food processor. Pulse just until olives are finely chopped. Season with salt and pepper. Drizzle the tuna with remaining olive oil.Sprinkle with salt and pepper. Grill tuna until golden and seared on the outside, and just and just opaque in the center, about 2 minutes per side. Stir the mayonnaise and mustard into a small bowl to blend.( the tapenade and mayonnaise can be made 1 day ahead. Cover separately and refrigerate. Bring tapenade to room temp before serving) Spread the dijon mayo over the bottom and top halves of the baguette pieces. Top with the red peppers and red onion. Cut the tuna steaks across the grain into 1/2 inch thick slices. Arrange the tuna slices on top of the onions. Spoon the tapenade over the tuna. Top with the lettuce then the baguette tops, and serve.