Brush tuna with 1/4 cup of the lemon juice and olive oil; season with salt and pepper. Cover and refrigerate 1 hour. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high. Grill tuna, covered with grill lid, 6 to 8 minutes on each side or until fish flakes with fork. Let cool and chop.
Combine tuna, mayonnaise, cucumber, olives, dill and remaining 1/4 cup lemon juice in large bowl and spoon over toasted French bread slices. Top with cheese, if desired. Broil bread slices 1 to 2 minutes or until bread is brown and cheese is melted.
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