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.
Plus: F&W's Grilling Guide
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
How to Make It
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.
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.
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.
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.
The crème fraîche sauce can be refrigerated overnight.
Good Beaujolais is just the thing for these spicy bruschetta.
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