So I had some ahi tuna steaks leftover. They had been grilled with a (light) Sichuan peppercorn and dried lemon crust (s&p). I made some mayo, added a good bit of Dijon, crumbled the tuna (including the crust). Mixed together. Tasted. Added further s&p. Tasted. Added chopped green olives. I had some scallop surimi. I buttered some bread (sliced from crusty boules out of the oven about twenty-five minutes) with some Normandy butter. Added chopped Romaine lettuce, a good scoop of ahi tuna salad, a drizzle of porcini oil, a few "scallops", a twist of five peppercorn blend. Topped with the other slice. Press. Slice. Served with Moishe's Charcoutre (sauerkraut with hot peppers and cucumber slices from a Montreal deli) on the side. (I was going to serve it so that people assembled their own but decided against that.) How do you make tuna salad?