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Tuna And Olive Crostini
1
2 Slice French baguette −; (1" slices)
Drizzle of olive oil
1
Tuna steak −; (8 oz)
Salt; to taste
Freshly−Ground black pepper; to taste
1
1
1
2
1
/2 Cup Kalamata olives − (abt 20); pitted
/2 Anchovy fillet
/2 Teaspoon Chopped garlic
Tablespoon Extra−virgin olive oil
/4 Teaspoon Freshly−ground black pepper; to taste
Chopped chives; for garnish
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. This recipe yields 1 dozen crostinis.
Tuna And Olive Crostini
636
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