1 fresh lemon
1 fresh lime
2 large egg yolks
1/4 teaspoon dry mustard
1/4 teaspoon salt
Pinch (1/16 teaspoon) white pepper
3/4 cup canola oil (must be room temperature)
4 (6-to-8 ounce) tuna steaks
Salt and freshly ground black pepper, to taste
3 tablespoons (or enough as needed) extra virgin olive oil (approximately 1 tablespoon to brush on the fish and 2 for the bread)
1 loaf Italian bread, sliced in 1/2 lengthwise
6 scallions, white and tender green parts only
4 stalks fennel, thinly sliced
1 tablespoon balsamic vinegar
1/4 pound American artisanal Cheddar (such as Grafton Village Classic Reserve), sliced 1/8-inch thick with a cheese plane
1 tablespoon minced fresh dill
Tomato soup, as an accompaniment
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