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.