Tuna And Olive Crostini Recipe
Yield: 4 servingsRecipe by luhu.jp
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 tsp: Chopped garlic,
2 tbsp: Extra virgin olive oil,
1/4 tsp: 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.
Yield: 1 dozen crostinis
EMERIL LIVE SHOW #EMIA40
Source from luhu.jp
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
EMERIL LIVE SHOW #EMIA40
Source from luhu.jp
Tags
Emeril