Tuna and Olive Crostini (Emeril Lagasse) |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 1 |
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Ingredients:
12 (1-inch) slices of a french baguette |
drizzle of olive oil |
1 (8-ounce) tuna steak |
salt and pepper |
1/2 cup kalamata olives, about 20, pitted |
1/2 anchovy fillet |
1/2 teaspoon chopped garlic |
2 tablespoons extra virgin olive oil |
1/4 teaspoon freshly ground black pepper |
Directions:
1. 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.
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