Recipe courtesy of Emeril Lagasse
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Total:
32 min
Prep:
12 min
Cook:
20 min
Yield:
1 dozen crostinis

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

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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