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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