![US_Tapenade_Tuna](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2020-09/US_Tapenade_Tuna_Final%20%281%29.jpg?itok=aK2N0Qeg)
Let these generous crostinis transport you to the South of France!
Preparation time
Ingredients For
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Sourdough Bread2 1 inch thick slice
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-
400 g
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1 cs
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4 filets
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3 cs
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3 cups
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2 c
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4 cloves
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2 cs
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4 c
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2 cs
Preparation
1
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.
![](/sites/tastefrance.com/files/2020-09/1_20200630_%C2%A9BrakeThrough%20Media_A10O9647.jpg)
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![](/sites/tastefrance.com/files/2020-09/2_20200630_%C2%A9BrakeThrough%20Media_A10O9656-Edit.jpg)
© ©BrakeThrough Media
![](/sites/tastefrance.com/files/2020-09/3_20200630_%C2%A9BrakeThrough%20Media_A10O9661-Edit.jpg)
© ©BrakeThrough Media
2
Heat up on medium fire a nonstick frying pan with 1 tsp of olive oil.
3
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.
![](/sites/tastefrance.com/files/2020-09/4_20200630_%C2%A9BrakeThrough%20Media_A10O9670-Edit.jpg)
© ©BrakeThrough Media
4
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.
7
Drizzle with 1 tsp of olive oil and serve.
Contributor
![Benjamin_Vaschetti](/sites/tastefrance.com/files/styles/max_325x325/public/2020-09/Benjamin%20Vaschetti.jpg.webp?itok=GRS1wM2t)
Chef