Grilled Tuna Salad
This is really a tapenade made with fresh tuna. Serve with toasted croutons as an hors d'oeuvre.
Brush the tuna with olive oil and season with salt and pepper. Cook over high heat, preferably charcoal, until crisp on the outside and pink at the center. Allow to cool.
Beat the egg yolk with the mustard and the juice of half a lemon. Whisk gently while adding the olive oil in a thin stream, forming a smooth mayonnaise.
Roughly chop the tuna, mince the shallots and garlic, and chop the olives, anchovies, and basil. Combine all ingredients and season with the juice of the remaining half lemon and salt and pepper to taste.