Niçoise Toasts With Fresh Tuna And Tomatoes Recipe

• 1/2 cup packed basil leaves
• 1/4 cup fromage blanc
• Kosher salt and freshly ground black pepper
• 2 tuna steaks, 4 to 5 ounces each
• 2 teaspoons plus 2 tablespoons olive oil
• 1 cup halved grape tomatoes
• 1/2 cup halved green and black olives
• 4 teaspoons drained capers in brine
• 2 tablespoons juice from 1 lemon
• 4 (1-inch thick) slices of rustic bread
• 1 medium clove of garlic, halved

1. Preheat the oven to 400u0b0F. Place basil fromage blanc in the bowl of a food processor and process until well combined. Season to tate with salt and pepper. Spoon into a small bowl, and chill until ready to use.
2. Season the tuna with salt and pepper, and place on a parchment-lined rimmed baking sheet. Rub with 2 teaspoons of olive oil on all sides. Bake until just cooked through, about 10 minutes. Cut into cubes.
3. In a bowl, mix together the tomatoes, olives, capers, remaining 2 tablespoons of olive oil, and the lemon juice. Season with salt and pepper, and gently stir in the chunks of tuna.
4. Grill or toast the bread, and rub it while it is still hot with the cut side of the garlic clove. Spread some of the basil fromage blanc over the top, and top with the tuna and tomato mixture. Serve right away.

basil, fromage blanc, kosher salt, tuna, olive oil, halved grape tomatoes, black olives, capers, lemon, bread, clove of garlic

Taken from www.seriouseats.com/recipes/2012/11/nicoise-toasts-with-fresh-tuna-and-tomatoes-recipe.html (may not work)