Pan-baña with grilled tuna

Ingredients:

• 2 tuna steaks, 220g each
• 1 tbsp. l. olive oil + 0.5 tbsp.
• Half a red onion, finely chopped
• 0.5 cups chopped small grape tomatoes
• 1 tbsp anchovy paste
• 1/4 cup freshly squeezed lemon juice
• 3-4 tablespoons Dijon mustard
• A pinch of red pepper
• 3 tbsp. capers, dried
• 12 basil leaves, thinly sliced
• 1 French baguette

Preparation:

1. Preheat the grill to high heat. Brush the tuna steaks with 1 tablespoon of olive oil and season with salt and black pepper. Grill for 3-4 minutes on each side or until cooked through. Let rest for 5 minutes, then flake with a fork. Transfer the tuna to a bowl with the red onion and tomatoes.
2. In a small bowl, combine the anchovy paste, lemon juice, mustard, red pepper flakes, and 1/2 cup olive oil. Add the capers and season with salt, if needed. Pour the dressing over the tuna, add the basil, and toss gently.
3. Place the baguette on the grill grate, close the lid, and let it preheat for about 3-4 minutes. Then remove from the grill and slice lengthwise. Remove some of the crumb.
4. Spread the tuna mixture evenly over the bottom half of the baguette, top it off, and press the sandwich firmly into place. Wrap it in foil and place a heavy skillet on top. Let it rest for 30 minutes, then cut into quarters and serve.
   
   
   Muscat dessert wine would go well with this dish.