Tuna & Olive Crostini
From the 2003 KLO dinner — Spanish Tapas
Tuna & Olive Crostini
- 12x 1″ slices of a French baguette
- drizzle of olive oil
- 8 oz tuna steak
- salt & ground black pepper
- 1/2 cup Kalamata olives, about 20, pitted
- 1/2 anchovy fillet
- 1/2 tsp chopped garlic
- 2 Tbsp extra virgin olive oil
- 1/4 tsp freshly ground black pepper
Preheat the oven to 350 F. 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. Yield: 1 dozen crostini.