GRILLED TUNA BRUSCHETTA WITH CHIPOTLE CRÈME FRAÎCHE

GRILLED TUNA BRUSCHETTA WITH CHIPOTLE CRÈME FRAÎCHE image

Number Of Ingredients 8

Ingredients 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 crème fraîche 2 chipotle chiles in adobo sauce-drained
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

Steps:

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