Tuna and Olive Crostini
Tuna and Olive Crostini
- Yield: 1 dozen crostinis
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 80
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 8
- Sodium
- 116
- Total: 32 min
- Prep: 12 min
- Cook: 20 min
- Yield: 1 dozen crostinis
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 80
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 8
- Sodium
- 116
- Total: 32 min
- Prep: 12 min
- Cook: 20 min
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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