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Tuna Bruschetta

Tuna Bruschetta
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Ingredients

¼
cup olive oil
½
cup apple cider
4 8
oz Blue Fin, sushi grade tuna steaks (about 1 ¼ inches thick each)
2
cup sour cream
4
chipotle peppers in adobo sauce minced fine
2
Tbsp chopped basil
Zest of one lime
1
whole Fuji or granny smith apple skin on, diced
Salt and pepper to taste
24
slices ciabatta bread sliced thin (approximately ¼ inch thick)
Olive oil
2
cloves peeled garlic
12-15
fresh basil leaves for garnish
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Directions

Step 1

In a large shallow dish, combine the cider and olive oil. Place Tuna Steaks in the dish and turn a couple of time to coat them in the mixture. Cover the dish with plastic wrap and refrigerate for 20 minutes.

Step 2

In a medium bowl whisk together sour cream, chipotle peppers, basil, and lime zest. Stir in diced apple and season with salt and pepper.

Step 3

Preheat barbeque to moderate high heat 425°-450°F (218°C-232°C).

Step 4

Oil the grill to help prevent sticking.

Step 5

Remove the tuna from the marinade and place on a baking tray. Season the fish with salt and pepper.

Step 6

Place the tuna steaks on the grill and cook for 1-2 minutes per side until nicely charred on the outside and rare in the middle. Remove from grill.

Step 7

Brush the bread slices with olive oil and grill them each for 30 seconds a side until light brown. Remove the bread and rub each slice with a garlic clove scratching the flavour into the bread.

Step 8

Slice the tuna into thick strips and place one slice on each toast. Serve with a dollop of cream a basil leaf on top.

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