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.

You May Like

Aggregate Rating value: 4

Review Count: 4117

Worst Rating: 0

Best Rating: 5