Tuna And Olive Crostini
Instructions:
- 12 Slice French baguette −; (1\" slices)
- Drizzle of olive oil
- 1 Tuna steak −; (8 oz)
- Salt; to taste
- Freshly−Ground black pepper; to taste
- 1/2 Cup Kalamata olives − (abt 20); pitted
- 1/2 Anchovy fillet
- 1/2 Teaspoon Chopped garlic
- 2 Tablespoon Extra−virgin olive oil
- 1/4 Teaspoon Freshly−ground black pepper; to taste
- Chopped chives; for garnish
- Preheat the oven to 350 degrees. In a mixing bowl, toss the bread slices with olive oil, coating each side completely.
- Season the bread with salt and pepper. Place the bread on a baking sheet and bake until crispy and slightly golden−brown, about 6 to 8 minutes.
- Remove the croutons from the oven and place on a large plate. Season the tuna steak with olive oil, salt and pepper.
- Place the tuna on a hot grill and cook for about 2 to 3 minutes on each side for medium−rare.
- Combine all of the remaining ingredients in a food processor and puree for 15 seconds or until the mixture is smooth.
- Slice the tuna into 12 equal slices and place one slice on top of each crouton.
- Dab a spoonful of the tapenade on top of each tuna slice. Garnish with chopped chives.
- This recipe yields 1 dozen crostinis.