| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Extra-virgin olive oil |
| 5 | Garlic cloves; peeled & minced | |
| 3 | Baguettes french bread; but into 60 1/4 inch slices | |
| 1/2 | c | Olive oil |
| 1 | lb | Fresh tuna; sliced 1/2 inch thick |
| 3 | c | Fresh bread crumbs |
| 1 1/2 | c | Chopped flat-leaf parsley |
| 6 | Garlic cloves | |
| 3 | tb | Drained capers |
| 1 | Lemon ; juice of | |
| 1/2 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| Extra-virgin olive oil for drizzling |
INSTRUCTIONS
CROSTINI TUNA TOPPING (from The Best of Food and Wine 1993) To make the crostini preheat the oven to 400. In a small bowl combine the oil & minced garlic. Arrange the bread slices in a single layer on large baking sheets. using a pastry brush, brush the oil & bits of garlic onto both sides of each slice of bread. Bake for 7 to 8 minutes until golden brown. Let cool. (The crostini can be sotred in a sealed paper bag for up to 2 days) Make the toping: In a large skillet, heat 2 tbs of the olive oil over moderately high heat. Add the tuna & saute, turning once, until cooked through, 3 to 4 minutes. Transfer the utna to a food processor. Add the remaining 6 tbs of oil and the bread crumbs, parsley, garlic, capers, lemon juice, salt & pepepr. Process for 30 seconds. If you wish a finely textured puree, scrape down the sides and process for an additoinal 30 seconds to 1 minute. Scrape the tuna mixture into a bowl. To serve, spread the tuna on the crostini. Drizzle the extra-virgin olive oil on top. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Jul 25, 1997
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