FBD

Tuna And Olive Crostini

Grilled medium-rare tuna slices draped over crispy baguette croutons with an olive-anchovy tapenade — a sophisticated quick appetizer.

MexicanSeafoodEasy20 minBy Northstar

Ingredients

Servings
6
  • 12 slice French baguette, 1-inch slices
  • 2 tbsp olive oil, plus more for bread
  • 8 oz fresh tuna steak
  • 0.5 cup Kalamata olives, pitted (about 20)
  • 0.5 count anchovy fillet
  • 0.5 tsp chopped garlic
  • 2 tbsp extra-virgin olive oil
  • 0.3 tsp freshly ground black pepper
  • 1 tbsp chopped chives, for garnish

Instructions

  1. 1

    Preheat oven to 350°F. Toss bread slices in olive oil, coating each side. Season with salt and pepper. Place on a baking sheet and bake until crispy and golden, 6 to 8 minutes.

  2. 2

    Season tuna with olive oil, salt, and pepper. Grill over high heat 2 to 3 minutes per side for medium-rare.

  3. 3

    In a food processor, combine olives, anchovy, garlic, extra-virgin olive oil, and black pepper. Purée 15 seconds until smooth.

  4. 4

    Slice tuna into 12 equal pieces; place one slice on each crouton.

  5. 5

    Dab a spoonful of tapenade on each tuna slice; garnish with chives. Serve immediately.

Tags

appetizeremerilquicktunaolivescrostinitapenade