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1
Make the aioli and begin marinating the tuna early in the day.
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2
Microwave the lemon and lime in a small bowl to release the essential oils and set aside just long enough to be able to handle.
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3
Meanwhile, through the feed tube of a running blender, add 1 at a time, the egg yolks, dry mustard, salt, and white pepper.
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4
By this time, the micro-waved lemon and lime should be cool enough to handle.
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5
Leaving the blender running, squeeze the juice from half of 1 lemon through the feed opening, then add the oil in a slow stream.
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6
Remove to a bowl and refrigerate.
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7
Season the tuna steaks with salt and pepper, place them in a nonreactive container and squeeze the rest of the lemon and the lime over them.
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8
Cover and refrigerate for 2 hours.
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9
Heat the grill or preheat the broiler in the oven.
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10
Brush the marinated tuna with 1 tablespoon or so of olive oil.
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11
Cook until browned, until fish flakes with a fork, 3 to 6 minutes per side, and then let rest.
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12
Leave grill hot or oven on to toast bread.
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13
Brush olive oil (about 1 tablespoon per half) on Italian bread and toast lightly, either on the grill or under broiler.
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14
Flake the tuna, place in a bowl with scallions and fennel and fold in the aioli.
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15
Spoon tuna mixture onto the toasted Italian bread, drizzle a small amount of balsamic vinegar over, and top with Cheddar.
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16
Heat briefly in the oven to melt cheese.
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17
Garnish with fresh dill.
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18
This is great served with fresh tomato soup, if desired.
