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Prep Time: 18 Minutes Cook Time: 10 Minutes |
Ready In: 28 Minutes Servings: 30 |
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Ingredients:
1 1/2 tablespoons olive oil, divided |
4 (4-ounce) fresh tuna steaks |
1 teaspoon freshly ground pepper |
olive oil-flavored vegetable cooking spray |
1 (12-ounce) jar roasted red peppers in water |
1 tablespoon chopped fresh tarragon |
1 tablespoon fresh lemon juice |
2 large cloves garlic, divided |
30 (1/2-inch-thick) slices french baguette |
Directions:
1. Brush 1 1/2 teaspoons olive oil evenly over tuna steaks. Sprinkle 1 teaspoon pepper over both sides of tuna, pressing pepper into tuna.
2. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tuna on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork.
3. Flake tuna in a medium bowl. Drain red peppers, reserving liquid. Chop enough peppers to measure 3/4 cup. Reserve remaining peppers and liquid for another use. Add chopped peppers, remaining 1 tablespoon olive oil, tarragon, and lemon juice to tuna, stirring lightly. Finely chop 1 clove garlic; add to tuna mixture. Set aside.
4. Lightly coat both sides of bread slices with cooking spray. Cut remaining 1 clove garlic in half; rub bread slices with cut sides of garlic. Arrange bread slices in a single layer on a baking sheet. Bake at 350° for 10 minutes or until lightly browned, turning once. Spoon tuna mixture evenly over bread slices.
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