1 Tbsp olive oil
1 pound cleaned, boned and skinned fresh tuna, cut into strips 3/4-inch wide and 4 inches long
Salt and freshly ground black pepper to taste
¼ cup loosely packed fresh mint leaves
¼ cup loosely packed fresh lemon basil leaves
½ cup loosely packed marjoram leaves
1 Tbsp fresh rosemary leaves
1 Tbsp fresh oregano leaves
1 Tbsp fresh capers, drained
1 small shallot, chopped
¾ cup Newman's Own® Olive Oil & Vinegar Salad Dressing
3 Tbsp extra-virgin olive oil
1 garlic clove, crushed with garlic press
1 baguette or French bread, cut into 1/4 inch-thick slices
Heat the olive oil in nonstick 12-inch skillet over medium high heat. Add the tuna and sauté for 2 to 3 minutes, turning once. Season to taste. With spatula, transfer fish to a large, deep platter; cut tuna into ¼-inch pieces. Discard the pan juices.
Put all the herbs, capers, shallot, and salad dressing in a blender or processor and blend until herbs are finely chopped. Pour over the fish on the platter. Let sit 15 minutes while making crostini.
Preheat oven to 400°F. In a small bowl, mix olive oil with garlic. Brush garlic oil lightly over both sides of bread slices. Place slices on baking sheet and toast in oven until golden on both sides, about 10 minutes, turning once. Remove from baking sheet and let cool.
Serve tuna with crostini.
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