25 min

Tapenade Tuna Niçoise Crostini

Name: Tapenade Tuna Niçoise Crostini
Prep time: 20 min
Cook time: 5 min
Yield: 4
Ingredients: 2.00 1 inch thick slice Sourdough Bread; 15.00 ml Vallée des Baux-de-Provence Olive Oil PDO; 400.00 g Tuna; 1.00 cs Smoked paprika; 4.00 filets Anchovies; 3.00 cs Capers; 3.00 cups Niçoise olives (pitted); 2.00 c Chopped rosemary; 4.00 cloves Garlic; 2.00 cs Red wine vinegar; 4.00 c Basil (chopped); 2.00 cs White ground pepper

By Benjamin Vaschetti, Chef

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

Preparation time

20 min

Ingredients For

Sourdough Bread

2 1 inch thick slice
Vallée des Baux-de-Provence Olive Oil PDO

15 ml See the article
Tuna 400 g
Smoked paprika 1 cs
Anchovies 4 filets
Capers 3 cs
Niçoise olives (pitted) 3 cups
Chopped rosemary 2 c
Garlic 4 cloves
Red wine vinegar 2 cs
Basil (chopped) 4 c
White ground pepper 2 cs

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Preparation

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.

Drizzle with 1 tsp of olive oil and serve.