Tuna And Olive Crostini
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Tuna And Olive Crostini
  Tuna  
Last updated 6/12/2012 12:58:48 AM. Recipe ID 21638. Report a problem with this recipe.
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      Title: Tuna and olive crostini
 Categories: E.
      Yield: 4 Servings
 
     12    (1-inch) slices of a French
           Baguette
           Drizzle of olive oil
      1    (8-ounce) tuna steak
           Salt and pepper
    1/2 c  Kalamata olives, about 20,
           Pitted
    1/2    Anchovy fillet
    1/2 ts Chopped garlic
      2 tb Extra virgin olive oil
    1/4 ts Freshly ground black pepper
 
  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.
  
  Yield: 1 dozen crostinis
  




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Recipe ID 21638 (Apr 03, 2005)

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