Grilled Tuna Bruschetta with Chipotle Crème Fraîche

• Recipe by Cornelius Gallagher

Chef Cornelius Gallagher of Oceana in New York City is a fish genius. For this bruschetta, he quickly marinates the fish in apple cider and olive oil, then grills it until it's slightly charred. He tops it with a luscious smoky, spicy crème fraîche sauce that's not only wonderful with grilled tuna, but also with smoked trout or bluefish, grilled shrimp or even a chicken sandwich or burger.

Ingredients

1. 1/4 cup apple cider
2. 2 tablespoons extra-virgin olive oil, plus more for brushing
3. Two 8-ounce tuna steaks, 3/4 inch thick
4. 1 cup crème fraîche
5. 2 chipotle chiles in adobo sauce—drained, seeded and minced
6. 1 small garlic clove, minced
7. 1 tablespoon chopped basil, plus 24 small basil leaves, for garnish
8. 1/2 Granny Smith apple, peeled and cut into 1/8-inch dice
9. Salt and freshly ground pepper
10. 24 thin slices of ciabatta or peasant bread

Directions

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.