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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

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Cornelius Gallagher
June 2005

Gallery

Credit: © Catherine Ledner

Recipe Summary test

total:
45 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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