Seared Yellow Fin Tuna Crostini Recipe

Preheat oven to 400°F (200°C). Arrange baguette slices in a single layer on a baking sheet.

Brush both sides of each slice lightly with 3 tbs extra-virgin olive oil and season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.

Toast in the preheated oven until golden and crisp, about 8–10 minutes, flipping once halfway. Remove and let cool slightly.

In a small food processor combine 1 cup pitted olives, 2 tsp drained capers, 2 anchovy fillets (if using), 1 minced garlic clove, 1 tbs lemon juice and 2 tbs extra-virgin olive oil.

Pulse in short bursts until the mixture is finely chopped but still has some texture — do not purée to a paste. Scrape down the bowl as needed.

Stir in 2 tbs chopped fresh parsley and season with 1/4 tsp freshly ground black pepper. Taste and adjust brightness with more lemon juice or salt if needed (anchovies and capers add salt). Set aside at room temperature.

Pat the 12 oz tuna loin dry with paper towels and cut into 6 pieces about 2 oz (or into 6 rectangular medallions) so each crostini gets a thin slice.

In a small bowl whisk together 1 tbs soy sauce and 1/2 tsp sesame oil. Brush or lightly coat the tuna pieces with the mixture and season with 1/4 tsp freshly ground black pepper.

Heat a heavy skillet (cast-iron recommended) over high heat until just smoking. Add 1 tbs neutral oil and swirl to coat.

Sear the tuna pieces 30–45 seconds per side for a rare center (adjust to 60–90 seconds per side for medium). The goal is a deeply browned crust but raw center. Remove to a plate and let rest 2 minutes, then thinly slice across the grain into 1/8–1/4-inch slices.

Spread about 1 tbs of black olive tapenade onto each crostini slice.

Arrange 2–3 thin slices of seared tuna on top of the tapenade.

Top each crostini with a small pinch of microgreens or arugula (about 1 tsp), a light dusting of lemon zest (about 1/8 tsp per crostini), and a small pinch of flaky sea salt and freshly ground black pepper.

Serve immediately while crostini are crisp and tuna is slightly warm. Yield: about 12 crostini (serves 4 as an appetizer).