| 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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