| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
|
1 |
Servings |
INGREDIENTS
| 12 |
sl |
(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 |
ts |
Chopped garlic |
| 2 |
tb |
Extra virgin olive oil |
| 1/4 |
ts |
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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