Hickory Grilled Yellowfin Tuna : Red Fish Grill Restaurant : New Orleans, Louisiana

Ingredients

• 2 pounds Yellowfin tuna, Ahi grade
• 1 pound fresh mozzarella cheese
• 2 vine-ripened tomatoes
• 1/2 pound toasted pistachios
• 1 bulb fresh fennel
• 1/2 cup kalamata olives, pitted
• 2 tablespoons Dijon Mustard
• 1/4 cup rice vinegar
• 3/4 cup extra virgin olive oil
• 1 teaspoon brown sugar
• 1 shallot, minced
• 1/2 teaspoon Worcestershire sauce
• salt, to taste
• black pepper, to taste
• small ciabatta crostini
• 1/4 cup pesto
• In a blender, mix mustard, vinegar, sugar, shallots, Worcestershire and ½ tsp of salt. Blend for 1 minute and then while blender is on slowly add oil until emulsified.