Grilled Tuna Salad Sandwiches with Lemon-Habanero Mayonnaise and Watercress

Ingredients

• 32 ounce tuna steaks 
• 1 large stalk celery diced finely
• 2 tablespoons flat-leaf parsley fresh chopped
• 0.5  to 1 habanero chile whole hot chopped (only use the if you like it )
• 8 slices bread white french italian hearty (, , ciabatta, or country )
• 3 cups juice of lemon fresh
• 1 teaspoon lemon zest grated
• 1 cup best-quality mayonnaise 
• 4 servings olive oil 
• 1 small onion diced red finely
• 4 servings salt and pepper freshly ground
• 4 servings watercress 

Equipment

• bowl
• sauce pan
• blender
• grill

Directions

1. Heat grill to high.
2. Place lemon juice in a small saucepan and bring to boil on the grates of the grill. Cook until reduced to 1/2 cup.
3. Remove from the grill and let cool slightly. Leave grill on high heat.
4. Place lemon syrup, habanero, lemon zest, and mayonnaise in a blender and blend until smooth. Season with salt and pepper, to taste, and transfer to a large bowl.
5. Add the onions, celery, and parsley and set aside.
6. Brush tuna with oil and season with salt and pepper on both sides. Grill for 3 minutes per side or until slightly charred and cooked to medium doneness.
7. Remove from the grill and let rest 5 minutes before cutting into small dice or flaking with a fork.
8. Add the flaked tuna to the mayonnaise mixture and gently mix until combined. Divide the tuna salad among 4 slices of bread. Top the salad with a few sprigs of watercress and top with the remaining bread.