25 min

Tapenade Tuna Niçoise Crostini

Benjamin Vaschetti By Benjamin Vaschetti, Chef

Let these generous crostinis transport you to the South of France!

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Average: 4.4 (16 votes)

Ingredients For

    2 1 inch thick slice
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    15 ml See the article
  • 400 g
  • 1 cs
  • 4 filets
  • 3 cs
  • 3 cups
  • 2 c
  • 4 cloves
  • 2 cs
  • 4 c
  • 2 cs

In a food processor, combine olives, anchovies, capers, basil, vinegar, crushed garlic cloves, and 1 tbsp of olive oil. Pulse 2-3 times until coarsely chopped.

  • ©BrakeThrough Media
  • ©BrakeThrough Media
  • ©BrakeThrough Media

    Heat up on medium fire a nonstick frying pan with 1 tsp of olive oil. 

    Coat the tuna with smoked paprika and ground pepper. When the pan is hot, sear the tuna on each side for 5 seconds. It is VERY important to keep it rare! Then remove from the pan and let it cool.

  • ©BrakeThrough Media

    Slice the country bread in a 1 inch thick [iece and drizzle with 1 tsp of olive oil. Toast under the grill until golden color, then cut it in half with a serrated knife. 

  • Using a sharp knife, finely slice the tuna.
    ©BrakeThrough Media
    Spread the tapenade on each crostini and carefully place the tuna over it.

    Drizzle with 1 tsp of olive oil and serve.

    Cévennes sweet onion
    PDO Cévennes sweet onion
    PGI Burgundy mustard
    PGI Burgundy mustard
    See Recipe