Tuna crostini with capers

Yield: 1 Servings

Measure Ingredient
¾ cup Extra-virgin olive oil
5 Garlic cloves; peeled & minced
3 Baguettes french bread; but into 60 1/4 inch slices
½ cup Olive oil
1 pounds Fresh tuna; sliced 1/2 inch thick
3 cups Fresh bread crumbs
1½ cup Chopped flat-leaf parsley
6 Garlic cloves
3 tablespoons Drained capers
1 Lemon ; juice of
½ teaspoon Salt
½ teaspoon Freshly ground pepper
Extra-virgin olive oil for drizzling



(from The Best of Food and Wine 1993) To make the crostini preheat the oven to 400. In a small bowl combine the oil & minced garlic. Arrange the bread slices in a single layer on large baking sheets. using a pastry brush, brush the oil & bits of garlic onto both sides of each slice of bread. Bake for 7 to 8 minutes until golden brown. Let cool. (The crostini can be sotred in a sealed paper bag for up to 2 days)

Make the toping: In a large skillet, heat 2 tbs of the olive oil over moderately high heat. Add the tuna & saute, turning once, until cooked through, 3 to 4 minutes.

Transfer the utna to a food processor. Add the remaining 6 tbs of oil and the bread crumbs, parsley, garlic, capers, lemon juice, salt & pepepr.

Process for 30 seconds. If you wish a finely textured puree, scrape down the sides and process for an additoinal 30 seconds to 1 minute. Scrape the tuna mixture into a bowl. To serve, spread the tuna on the crostini.

Drizzle the extra-virgin olive oil on top.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Jul 25, 1997

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