Follow these steps for perfect results
French baguette
1-inch slices
olive oil
tuna steak
salt
pepper
Kalamata olives
pitted
anchovy fillet
garlic
chopped
extra virgin olive oil
black pepper
freshly ground
chives
chopped
Preheat oven to 350 degrees.
Toss baguette slices with olive oil in a mixing bowl, ensuring each side is coated.
Season baguette slices with salt and pepper.
Place baguette slices on a baking sheet.
Bake until crispy and slightly golden brown, approximately 6 to 8 minutes.
Remove croutons from the oven and transfer to a large plate.
Season tuna steak with olive oil, salt, and pepper.
Place tuna on a hot grill.
Cook tuna for 2 to 3 minutes on each side for medium-rare.
Combine Kalamata olives, anchovy fillet, chopped garlic, extra virgin olive oil, and freshly ground black pepper in a food processor.
Puree ingredients until the mixture is smooth, about 15 seconds.
Slice the tuna into 12 equal slices.
Place one tuna slice on top of each crouton.
Dab a spoonful of tapenade on top of each tuna slice.
Garnish with chopped chives.
Expert advice for the best results
For a spicier tapenade, add a pinch of red pepper flakes.
Toast the baguette slices ahead of time to save time when serving.
Use a high-quality tuna for the best flavor.
Everything you need to know before you start
5 minutes
The tapenade and croutons can be made ahead of time.
Arrange crostini artfully on a platter.
Serve as an appetizer or snack.
Pairs well with a crisp white wine.
Such as Sauvignon Blanc or Pinot Grigio.
Discover the story behind this recipe
Common appetizer in Mediterranean cuisine.
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