Grilled Tuna Crostini
by:
Albacore tuna has a firm, even texture that couldn?t be simpler to grill. Its pale pink colour is lighter than the dark red flesh of yellowfin tuna, and the flavour is lighter, too, which makes it just right for this chopped seafood salad served on slices of grilled bread.
ingredients
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serves: 15-20
1 loaf Italian or French bread
Sliced tomatoes [optional]
leaves lettuce [optional]
TOPPING:
2 albacore tuna fillets (about 8 ounces each and 1 inch thick)
Extra virgin olive oil
1 teaspoon ground fennel seed
Kosher salt
Freshly ground black pepper
1/2 cup mayonnaise
1/2 cup finely diced cucumber
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped black olives
1 tablespoon capers, drained
1 tablespoon fresh lemon juice
Servings Per Recipe: 15
Amount per Serving
Calories: 101
- Total Fat: 3.5 g
- Saturated Fat: 0.6 g
- Trans Fat: 0 g
- Cholesterol: 16.3 mg
- Sodium: 171.7 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 0.5 g
- Sugars: 0.7 g
- Protein: 8 g
preparation
1. To prepare the topping: Lightly brush or spray the tuna all over with oil. Season both sides with the fennel and salt and pepper to taste. Grill over Direct Medium heat until opaque throughout and firm to the touch, 8 to 10 minutes, turning once. Transfer to a cutting board and chop the tuna into 1/4-inch pieces. In a medium bowl, combine the tuna along with the remaining topping ingredients. Gently stir to combine.
2. Cut the bread on the bias into 1/3-inch slices. Lightly brush or spray both sides of the slices with olive oil and grill over Direct Medium heat until toasted, 1 to 2 minutes, turning once.
3. Spoon the topping on the toasted slices of bread, with sliced tomatoes and lettuce, if desired.
1
comments
Mommy_loves_to_cook
August 29, 2011