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Peppered Tuna Bruschetta

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Ingredients
  Olive oil 1 1⁄2 Tablespoon, divided
  Fresh tuna steaks 16 Ounce (4 Pieces, 4 Ounce Each)
  Freshly ground pepper 1 Teaspoon
  Olive oil flavored vegetable cooking spray 1
  Roasted red peppers 12 Ounce (1 Jar)
  Chopped fresh tarragon 1 Tablespoon
  Fresh lemon juice 1 Tablespoon
  Garlic cloves 2 Large, divided
  French baguette rounds 30 (1/2 Inch Thick)
Directions

Brush 1 1/2 teaspoons olive oil evenly over tuna steaks.
Sprinkle pepper over both sides of tuna, pressing pepper into tuna.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°).
Place tuna on rack; grill, covered, 4 minutes on each side or until fish flakes easily when tested with a fork.
Flake tuna in a medium bowl.
Drain red peppers, reserving liquid.
Chop enough peppers to measure 3/4 cup.
Reserve remaining peppers and liquid for another use.
Add chopped peppers, remaining 1 tablespoon olive oil, tarragon, and lemon juice to tuna, stirring lightly.
Finely chop 1 clove garlic; add to tuna mixture.
Set aside.
Lightly coat both sides of bread slices with cooking spray.
Cut remaining 1 clove garlic in half; rub bread slices with cut sides of garlic.
Arrange bread slices in a single layer on a baking sheet.
Bake at 350° for 10 minutes or until lightly browned, turning once.
Spoon tuna mixture evenly over bread slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Tuna
Interest: 
Gourmet
Cook Time: 
10 Minutes
Servings: 
30

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