Tuna and Olive Crostini

• 12 (1-inch) slices of a French baguette
• Drizzle of olive oil
• 1 (8-ounce) tuna steak
• Salt and pepper
• 1/2 cup Kalamata olives, about 20, pitted
• 1/2 anchovy fillet
• 1/2 teaspoon chopped garlic
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, toss the bread slices with olive oil, coating each side completely.
3. Season the bread with salt and pepper.
4. Place the bread on a baking sheet and bake until crispy and slightly golden brown, about 6 to 8 minutes.
5. Remove the croutons from the oven and place on a large plate.
6. Season the tuna steak with olive oil, salt and pepper.
7. Place the tuna on a hot grill and cook for about 2 to 3 minutes on each side for medium-rare.
8. Combine all of the remaining ingredients in a food processor and puree for 15 seconds or until the mixture is smooth.
9. Slice the tuna into 12 equal slices and place one slice on top of each crouton.
10. Dab a spoonful of the Tapenade on top of each tuna slice.
11. Garnish with chopped chives.

baguette, drizzle of olive oil, tuna, salt, olives, anchovy fillet, garlic, extra virgin olive oil, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tuna-and-olive-crostini-recipe.html (may not work)