1 pound fresh or frozen tuna steaks
2 to 3 tablespoons olive oil or cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
1 small red onion, very thinly sliced
1/3 to 1/2 cup mayonnaise
3 tablespoons dill pickle relish
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon yellow mustard
4 6 inch long Italian style or French style rolls, halved lengthwise
sliced hard cooked eggs, dill pickle slices, tomato slices, optional
sprigs of fresh dillweed, optional

Thaw tuna, if frozen. Brush tuna generously with oil; sprinkle with salt and pepper. Cover; chill 2 hours. In a medium bowl combine the 1 tablespoon lemon juice with 2 cups water. Add onions and allow to soak for 15 minutes. Drain. Remove tuna from refrigerator. Place tuna on the greased rack of an uncovered grill. Grill directly over medium coals for 4 to 6 minutes per 1/2 inch thickness or until fish begins to flake easily when tested with a fork, turning once. Break into chunks with two forks. In a small bowl stir together mayonnaise, relish, lemon peel, 1 tablespoon lemon juice, garlic and mustard. In a medium bowl toss tuna with mayonnaise mixture. Stir gently to combine. Spoon mixture onto bottoms of rolls. Top with sliced hard cooked eggs, dill pickle slices and/or tomato slices, if desired and some of the onions. Add a few sprigs of dill. Top with remaining half of the roll. Makes 4 sandwiches.