Seared Yellowfin Tuna Crostini With Black Olive Tapenade Recipe

Slice and toast

Preheat oven to 400°F (200°C). Slice the baguette on a diagonal into 12 slices about 1/2-inch thick. Arrange on a baking sheet in a single layer.

Brush both sides of each baguette slice lightly with 2 tablespoons extra-virgin olive oil and sprinkle with the sea salt and freshly ground black pepper.

Toast in the preheated oven for 8–10 minutes, flipping once, until golden and crisp. Remove from oven and while still warm, rub the top of each slice with the cut side of the halved garlic clove to impart a subtle garlic flavor. Set aside to cool slightly.

In a food processor, combine the pitted black olives, rinsed capers, chopped shallot, anchovy fillets, and lemon juice. Pulse 6–8 times until the mixture is coarsely chopped—tapenade should be textured, not a smooth paste.

With the processor running briefly, drizzle in 3 tablespoons extra-virgin olive oil until the mixture comes together but still has visible pieces. Taste and adjust seasoning with freshly ground black pepper (and a pinch more lemon if desired). Stir in the finely chopped parsley. Transfer tapenade to a bowl and refrigerate while you sear the tuna; it can be made several hours ahead.

Pat the tuna steaks dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper.

Heat a large heavy skillet (cast iron preferred) over high heat until very hot, about 2–3 minutes. Add 1 tablespoon sesame or neutral oil and swirl to coat.

Place tuna steaks in the hot pan and sear without moving for 45–60 seconds to get a dark crust. Flip and sear the second side 45–60 seconds for rare center (adjust time +30–60 seconds per side if you prefer medium). Remove tuna to a cutting board and let rest 2 minutes.

If using, press the edges or the top lightly into toasted sesame seeds before slicing for additional texture and flavor. Slice the tuna thinly on a bias into 1/4-inch slices.

Spread about 1 heaping teaspoon of black olive tapenade onto each toasted crostini (adjust to taste).

Top each crostini with a slice of seared yellowfin tuna (1–2 slices per crostini, depending on size).

Garnish each crostini with a few microgreens or a small piece of arugula, a light drizzle (~1/4 tsp) of extra-virgin olive oil, and a small pinch of flaky sea salt. Serve with lemon wedges on the side for guests to squeeze over the tuna.

Serve immediately while crostini are still crisp and tuna is slightly warm or at room temperature.