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