There’s something to be said about novelty. This grilled yellowfin tuna steak with red onions — also grilled — watercress, tomato and wasabi mayo on a brioche only appears on Olive’s daily menu one Wednesday a month. And when it comes to waiting for this sandwich, a month feels like forever. I generally don’t like cooked tuna, but the steak is only lightly grilled, so the center stays juicy. Add the fresh vegetable toppings, wasabi mayo and soft brioche bun, and I want to have another as soon as I devour the first. Olive’s is good at creating sought after cravings, like their avocado sandwich — a bi-weekly selection that was so popular it became a weekly — or the egg salad sandwich — another monthly favorite.