Peppered Tuna Bruschetta
|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)|
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.
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.