Grilled Tuna Bruschetta with Chipotle Creme Fraiche

Grilled Tuna Bruschetta with Chipotle Crème Fraîche

TOTAL TIME: 45 MIN
SERVINGS: 8

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

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.

Make Ahead The crème fraîche sauce can be refrigerated overnight.

Suggested Pairing

Good Beaujolais is just the thing for these spicy bruschetta.

Grilled Tuna Bruschetta with Chipotle Crème Fraîche

Suggested Pairing

Ratings

Average Rating

Comments