Active Time
N/A
Total Time
45 MIN
Yield
Serves : 8
© Catherine Ledner

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Suggested Pairing

Good Beaujolais is just the thing for these spicy bruschetta.

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