- 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.
The crème fraîche sauce can be refrigerated overnight.
Good Beaujolais is just the thing for these spicy bruschetta.