Best Basque Style Tortilla With Tuna And Tapenade Recipes

Crostini with Tuna Tapenade image

Provided by Ina Garten

Time 1h27m

Yield 36 appetizers

Number Of Ingredients 14

10 to 12 ounces canned or jarred Italian tuna packed in olive oil
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon grated lemon zest
2 teaspoons minced garlic (2 cloves)
3 tablespoons freshly squeezed lemon juice
3 tablespoons good olive oil, plus extra for brushing bread
1/3 cup Italian mascarpone cheese
1/4 cup pitted and chopped kalamata olives
1 tablespoon drained capers
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
36 slices French bread, cut diagonally

Steps:

Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
Mound the tapenade on each toast, sprinkle with parsley, and serve.

Basque-Style Tortilla with Tuna and Tapenade image

Yield Makes 6 servings

Number Of Ingredients 14

2 medium-size red bell peppers
2 medium-size green bell peppers
3 tablespoons olive oil
2 medium onions, chopped
1 pound tomatoes, chopped
4 ounces 1/4-inch-thick slices Black Forest ham, cut into matchstick-size strips
3 garlic cloves, chopped
3 large fresh thyme sprigs
1 bay leaf
8 large eggs
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1 6-ounce can water-packed albacore tuna, drained, flaked
1/2 cup tapenade (olive paste)

Steps:

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and chop peppers. Set aside.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add tomatoes and next 4 ingredients. Reduce heat to medium-low; cover and simmer 25 minutes to blend flavors. Stir in roasted peppers. Increase heat and boil uncovered until juices evaporate, stirring often, about 5 minutes. Discard bay leaf and thyme sprigs.
Preheat oven to 400°F. Whisk eggs, salt and pepper in bowl to blend. Heat 1 tablespoon oil in large deep nonstick ovenproof skillet over medium-low heat. Add half of eggs; cook without stirring until edges begin to set, about 1 minute. Spread pepper mixture over. Sprinkle tuna over; spoon tapenade over. Pour remaining eggs over. Place in oven and bake until eggs are set, about 12 minutes.
Run rubber spatula around sides of tortilla to loosen. Slide out onto platter. Serve warm or at room temperature.