Tuna & olive crostini

Yield: 12 servings

Measure Ingredient
12.00 slice french baguette -; (1 slices)
1 drizzle of olive oil
1.00 tuna steak -; (8 oz)
1 salt; to taste
1 freshly-ground black pepper; to taste
½ cup kalamata olives - (abt 20); pitted
½ anchovy fillet
½ teaspoon chopped garlic
2.00 tablespoon extra-virgin olive oil
¼ teaspoon freshly-ground black pepper; to taste
1 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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A40 broadcast 04-18-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-25-1997

Recipe by: Emeril Lagasse

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