Tuna & olive crostini
12 servings
Ingredients
| Quantity | 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 | |
Directions
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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