Jon's Grilled Tuna Salad Rachael Ray   From Every Day with Rachael Ray December-January 2008 MAKES TWO SAMMIES 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling Two 6-ounce tuna steaks 1 small bunch arugula, coarsely chopped 2 ribs celery from the heart, chopped 1/2 small red onion, chopped 3 to 4 pickled hot cherry peppers or pepperoncini, seeded and chopped 3 tablespoons capers, drained Juice of 1 lemon Salt and pepper 1 long baguette—split lengthwise, halved and ends trimmed 1/4 cup black or green olive tapenade, pesto or sun-dried tomato spread 1. Drizzle a little EVOO onto a grill pan or skillet and heat over medium-high heat until the pan smokes. Add the tuna and cook for 2 minutes on each side for rare or 4 minutes on each side for welldone. Remove from the heat and let rest for 1 minute. 2. Chop the tuna into small chunks and place in a bowl. Add the arugula, celery, onion, peppers and capers. Add the lemon juice and remaining 2 tablespoons EVOO. Season with salt and pepper. 3. Toast the bread and dot with the tapenade. Pile the tuna salad on the bread bottoms and cover with the tops.

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