Aromatic Tuna Bites From Calabria Recipe

• 1 Tbsp. extra virgin olive oil
• 1 lb fresh tuna cleaned, boned and skinned, cut into
• 1 x 3/4 inch strips wide and 4 inches long salt and freshly grnd black pepper to taste
• 1/4 c. loosely packed fresh mint leaves
• 1/4 c. loosely packed fresh lemon basil leaves
• 1/2 c. loosely packed fresh Italian parsley leaves
• 1/4 c. loosely packed marjoram leaves
• 1 Tbsp. fresh rosemary leaves
• 1 Tbsp. fresh oregano leaves
• 1 Tbsp. fresh capers liquid removed
• 1 sm shallot minced
• 3/4 c. Newman's Own Extra virgin olive oil & Vinegar Salad Dressing set aside Antipasti Crostini
• 3 Tbsp. extra-virgin extra virgin olive oil
• 1 x garlic clove crushed with garlic press
• 1 x baguette French bread cut into
• 1/4 x -inch-thick slices

1. Heat the extra virgin olive oil in nonstick 12-inch skillet over medium high heat.
2. Add in the tuna and saute/fry for 2 to 3 min, turning once.
3. Season to taste.
4. With spatula, transfer the fish to a large, deep platter; cut tuna into 1/4-inch pcs.
5. Throw away the pan juices.
6. Put all the herbs, capers, shallots, and Newman's Own Oil & Vinegar Salad Dressing in a blender or possibly processor and blend till herbs are finely minced.
7. Pour over the fish on the platter.
8. Let sit 15 min while making crostini.
9. Prepare Antipasti Crostini: Preheat oven to 400F.
10. In small bowl, mix extra virgin olive oil with garlic.
11. Brush garlic oil lightly over bread slices.
12. Place slices on baking sheet and toast in oven till golden brown on both sides, about 10 min, turning once.
13. Remove from baking sheet and let cold.
14. Serve tuna with crostini.
15. Appetizer Serves: 8
16. Salad Dressing Category Runner-Up

extra virgin olive oil, tuna, salt, mint leaves, lemon basil, parsley, marjoram leaves, rosemary, oregano, fresh capers, shallot, newmans own, extravirgin extra virgin olive oil, garlic, bread

Taken from cookeatshare.com/recipes/aromatic-tuna-bites-from-calabria-69513 (may not work)