Tuna and olive crostini

Yield: 4 servings

Measure Ingredient
12 \N (1-inch) slices of a French
\N \N Baguette
\N \N Drizzle of olive oil
1 \N (8-ounce) tuna steak
\N \N Salt and pepper
½ cup Kalamata olives, about 20,
\N \N Pitted
½ \N Anchovy fillet
½ teaspoon Chopped garlic
2 tablespoons Extra virgin olive oil
¼ teaspoon Freshly ground black pepper

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.

Yield: 1 dozen crostinis

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