Recipe courtesy of Robert Irvine

Seared Tuna with Hummus on Crostini

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: approximately 12 to 18 appetizers
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Ingredients

1 (16-ounce) can chick peas, drained

3 cloves garlic, quartered

2 tablespoons chopped flat-leaf parsley

3 tablespoons sesame seeds

1/2 teaspoon crushed red pepper flakes

2 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

2 tablespoons canola oil

1 pound fresh tuna steaks

Salt and freshly ground black pepper

1/2 teaspoon paprika

1 baguette loaf French bread or sesame seed loaf, cut into 1/2-inch slices

12 to 18 small sprigs parsley

Directions

  1. In a food processor, combine chick peas, garlic, parsley, sesame seeds and red pepper flakes, and pulse until coarsely chopped and combined. Remove to a bowl, stir in extra-virgin olive oil, and add lemon juice.
  2. Heat canola oil in a saute pan and season tuna with salt, pepper, and paprika. Sear both sides and remove to a utility platter to let rest.
  3. While tuna is resting, arrange bread slices on baking sheet and toast in oven.
  4. Slice tuna and assemble appetizers by spooning hummus on each toast round and then topping with a piece of tuna. Top tuna with another small amount of hummus, about 1/8 teaspoon, and a small sprig of parsley.

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