Grilled Tuna Bruschetta with Chipotle Creme Fraiche

• 1/4 cup apple cider
• 2 tablespoons extra-virgin olive oil, plus more for brushing
• Two 8-ounce tuna steaks, 3/4 inch thick
• 1 cup creme fraiche
• 2 chipotle chiles in adobo saucedrained, seeded and minced
• 1 small garlic clove, minced
• 1 tablespoon chopped basil, plus 24 small basil leaves, for garnish
• 1/2 Granny Smith apple, peeled and cut into 1/8-inch dice
• Salt and freshly ground pepper
• 24 thin slices of ciabatta or peasant bread

1. In a large, shallow dish, combine the cider and 2 tablespoons of the olive oil.
2. Add the tuna steaks and turn to coat.
3. Let stand for 15 minutes, turning once.
4. Meanwhile, light a grill.
5. In a medium bowl, stir the creme fraiche with the chipotles, garlic, chopped basil and apple and season with salt and pepper.
6. Season the tuna with salt and pepper.
7. Grill over a hot fire, turning once, until lightly charred on the outside and rare inside, about 6 minutes.
8. Transfer to a platter.
9. Brush the ciabatta slices on both sides with olive oil and grill over a hot fire until toasted on both sides.
10. Cut the tuna into 1/3-inch-thick slices and arrange the slices on the toasts.
11. Top each bruschetta with a dollop of chipotle creme fraiche and a basil leaf and serve.

apple cider, extravirgin olive oil, tuna, creme fraiche, chiles, garlic, basil, apple, salt, thin

Taken from www.foodandwine.com/recipes/grilled-tuna-bruschetta-with-chipotle-creme-fraiche (may not work)