Start by cutting the Ahi into 1” cubes and coating with cracked black pepper. Put a thick skillet or frying pan on high heat for 5 minutes. Add bacon grease and look for a light smoke with no dramatic scorching (remove from heat if it starts to scorch). Add cubes and sear on TWO sides only, ten seconds on each side. Remove Ahi from pan and place in the refrigerator.

Cut three slices of crostini from your baguette and toast lightly. Spread a thin layer of mayonnaise on each slice.

To make the cruda, cut celery and radish into thin crescents and mix with lemon, thyme, EVOO, salt, and pepper. Cruda should have a light, lemony flavor, with just a hint of thyme, so adjust your proportions accordingly.
Take Ahi from the refrigerator and place three pieces in a snug triangle between two sheets of plastic wrap. Using a mallet, pound the tuna gently. The end result should resemble a slice of very thin pastrami. It should be translucent and have a bright pink color. After the pounding is finished, cut the pastrami into three equal pieces, in the shape of a “Y.”

Gently remove tuna from the plastic and place on top of the crostini in a form similar to sliced deli meat. Arrange in a pleasant manner and garnish with the cruda, extra lemon, and olive oil.