Marinated Tuna And Crostini Stacks

• 2 cloves garlic, peeled and finely diced
• 12 tbsp olive oil
• 1 None baguette, placed in the freezer for 30 mins, then sliced very thinly on the diagonal
• 2 tbsp soy sauce
• 5 tbsp plum wine
• 1 tbsp sugar
• 1/4 cup fresh mint cut into strips, plus 4 sprigs for garnish
• 14 oz sushi-quality tuna steaks, wrapped in kitchen foil and placed in the freezer for 1 hour
• 1 tbsp white balsamic vinegar
• 4 cups mixed salad leaves

1. Preheat the oven to 325u0b0F. In a bowl, mix the garlic and 5 tbsp oil. Drizzle over the bread and place on a baking sheet. Bake for 8-10 mins, until golden and crispy.
2. Meanwhile, to make the marinade, place the soy sauce, plum wine and sugar in a bowl and stir until the sugar is dissolved. Gradually whisk in 3 tbsp oil. Stir in the mint.
3. Cover a plate with foil. Unwrap the tuna and cut into thin slices. Place on the plate and brush with the marinade. Season with salt and black pepper.
4. Place the vinegar in a bowl and season with salt and pepper. Gradually whisk in 4 tbsp oil. Toss with the salad leaves.
5. Place a slice of bread on each of 4 plates. Top with some salad leaves and a slice of tuna. Repeat, then add a third slice of bread and tuna. Garnish with mint and serve with the remaining salad.

garlic, olive oil, baguette, soy sauce, plum wine, sugar, fresh mint, tuna, white balsamic vinegar, mixed salad

Taken from recipes-plus.com/api/v2.0/recipes/21674 (may not work)