| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 1 | Servings | ||
INGREDIENTS
| 12 | 1-inch of a French | |
| baguette | ||
| Drizzle of olive oil | ||
| 1 | Tuna, 8-ounce steak | |
| Salt and pepper | ||
| 1/2 | c | Kalamata olives, about 20 |
| pitted | ||
| 1/2 | Anchovy fillet | |
| 1/2 | t | Chopped garlic |
| 2 | T | Extra virgin olive oil |
| 1/4 | t | Freshly ground black pepper |
INSTRUCTIONS
EMERIL LIVE SHOW #EMIA40 Preheat the oven to 350 degrees. In a mixing bowl, toss the bread slices with olive oil, coating each side completely. Season the bread with salt and pepper. Place the bread on a baking sheet and bake until crispy and slightly golden brown, about 6 to 8 minutes. Remove the croutons from the oven and place on a large plate. Season the tuna steak with olive oil, salt and pepper. Place the tuna on a hot grill and cook for about 2 to 3 minutes on each side for medium-rare. Combine all of the remaining ingredients in a food processor and puree for 15 seconds or until the mixture is smooth. Slice the tuna into 12 equal slices and place one slice on top of each crouton. Dab a spoonful of the Tapenade on top of each tuna slice. Garnish with chopped chives. Yield: 1 dozen crostinis Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1342
Calories From Fat: 207
Total Fat: 22.8g
Cholesterol: 2.6mg
Sodium: 3408.9mg
Potassium: 541.5mg
Carbohydrates: 238.4g
Fiber: 13.8g
Sugar: <1g
Protein: 40.9g