Crostini with Albacore Tuna Tapanade

Serve with Schramsberg Blanc de Blanc
Makes approximately 2 dozen pieces

Ingredients

Tuna

  • 8 ounces fresh albacore tuna
  • 1 tablespoon fennel seeds
  • 1 teaspoon black peppercorns
  • 1 clove of garlic
  • 1 cup olive oil

Tapanade

  • 3 tablespoon sundried tomatoes, finely chopped
  • 1 tablespoon kalamata olives, finely chopped
  • 1 tablespoon preserved lemon zest, minced
  • 2 teaspoons shallots, minced
  • 1 teaspoon parsley, chopped
  • 1⁄2 teaspoon fresh ground black pepper

Crostini

  • 1 sweet baguette
  • 1⁄4 cup extra virgin olive oil
  • salt and black pepper
  • 1 tablespoon chives, finely sliced

Preparation

Tuna

  • Preheat the oven to 250°F.
  • Place the piece of tuna in a small, deep‐sided baking dish place. Add the fennel seed, black peppercorns and garlic clove. Cover with olive oil.
  • Place the tuna in the oven and cook for 1 hour. The tuna should be cooked through and easy to flake.
  • Allow the tuna to cool in the oil. Strain the oil and save it in the refrigerator for poaching fish in the future.

Tapanade

  • When the tuna is cool remove it from the oil and flake it into small pieces in a medium size mixing bowl.
  • Add the sun‐dried tomatoes, olives, lemon zest, shallots and parsley. Mix well.
  • Season with black pepper and mix well.
  • Cover with plastic and refrigerate before serving.

Crostini

  • Preheat oven to 400°F.
  • Slice baguette on a bias 1⁄4” thick.
  • Brush with olive oil on both sides, season with salt and black pepper then spread out on a sheet pan lined with parchment paper.
  • Bake for 10‐12 minutes until golden.

To serve, spoon a portion of the tuna tapenade on the crostini, place on a platter and repeat using all the tapenade. Garnish with the chives and serve.

 

Created by Richard Haake, Chef & Owner, Winery Chefs (winerychefs.com)

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