Tuna And Olive Crostini

Recipe Ingredients

12		French baguette - (1" slices)
		Drizzle of olive oil
1		Tuna steak - (8 oz)
		Salt - to taste
		Freshly-Ground black pepper - to taste
1/2 cup	118ml	Kalamata olives - (abt 20) - pitted
1/2		Anchovy fillet
1/2 teaspoon	2.5ml	Chopped garlic
2 tablespoons	30ml	Extra-virgin olive oil
1/4 teaspoon	1.3ml	Freshly-ground black pepper - to taste
		Chopped chives - for garnish

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A40 broadcast 04-18-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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