Santa Fe Tuna Carpaccio

1 (1 pound) loaf French bread

10 ounces ahi (yellowfin) tuna, sushi-grade - sliced 1 inch long and 1/8 inch thick

¼ cup onion, cut into 1/8-inch dice

2 tablespoons capers, drained

3 ounces olive oil

3 tablespoons fresh lemon juice

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Slice the French bread 1/4 inch thick, and set aside.

Place the tuna slices in a single layer in a flat nonreactive dish. Sprinkle the tuna with onion and capers; drizzle with olive oil and lemon juice. Sprinkle with kosher salt and black pepper.

Serve slices of tuna on sliced French bread.