Tuna and Olive Crostini

Ingredients

12 (1-inch) slices of a French baguette
Drizzle of olive oil
1 (8-ounce) tuna steak
Salt and pepper
1/2 cup Kalamata olives, about 20, pitted
1/2 anchovy fillet
1/2 teaspoon chopped garlic
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 350 degrees. In a mixing bowl, toss the bread slices with the 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, 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