Tapenade Tuna Niçoise Crostini
Let these generous crostinis transport you to the South of France!
2 1 inch thick slice
Oil & oilseedsPDO Vallée des Baux-de-Provence Olive Oil15 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.
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.
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.
Spread the tapenade on each crostini and carefully place the tuna over it.
Drizzle with 1 tsp of olive oil and serve.