Grilled Tuna and Gremolata Ciabatta | RICARDO

Ingredients

• 1 green onion, chopped
• 3 tablespoons (45 ml) olive oil
• 2 tablespoons (30 ml) chopped fresh cilantro
• 2 tablespoons (30 ml) chopped flat-leaf parsley
• Grated zest of 1 lemon
• Salt and pepper
• 2 red bell peppers, halved and seeded
• Olive oil, for brushing
• 4 tuna steaks, about 5 oz (140 g) each
• 2 zucchini, cut into long 1/4-inch (1/2-cm) thick slices
• 1 small fennel bulb, stems removed, cut into 1/4-inch (1/2-cm) thick slices
• Juice of 1/2 lemon
• 4 ciabatta rolls, cut in half horizontally
• 1 clove garlic, peeled
• Mayonnaise, to taste