Simple and easy to make bruschetta is the ultimate small plate dish or appetizer. There are so many ways to make bruschetta but a favorite of Ryan Keough’s, who as the chef of Spuntino Wine Bar & Italian Tapas in Garden City is constantly creating new small plates that put modern twists on Italian classics, is this seared tuna bruschetta. The hearty seared tuna with arugula, red chili pepper and olives all on rustic toasted bread will be your new go-to dish.
Seared Tuna Bruschetta
Yields six bruschettas
6 slices Rustic Bread, toasted
6 Tbsp Lemon Thyme Aioli
1 lb. Tuna
1 1/2 tsp Red Chili Pepper, sliced thin (4-5 slices per crostini)
2 Tbsp Arugula, chiffonade
2 Tbsp Gaeta Olives, pitted and chopped
1 1/2 tsp lemon zest
Extra Virgin Olive Oil – drizzle
Maldon Sea Salt
Cut the tuna into 1-inch square logs. Season with salt and pepper. Sear over very high heat 15-20 seconds per side to make sure that the center remains rare. Cool.
Spread the lemon thyme aioli on top of each crostini.*
Slice the seared tuna very thinly and shingle 5 slices on top of each crostini.
Season with Maldon sea salt.
Top the tuna with arugula, chili pepper slices, chopped olives and lemon zest.
Drizzle the crostini’s with a little extra virgin olive oil.
*Lemon Thyme Aioli
4 fl oz Lemon Juice
6 fl oz Egg Yolks
4 Garlic Cloves
2 Tbsp Thyme – chopped
4 cups Olive Oil
1 tsp Kosher Salt
1/4 tsp Ground Black Pepper
Combine lemon juice, garlic, thyme and egg yolk in a blender. Drizzle the olive oil slowly to form a mayonnaise. Season with salt and ground black pepper. Note: You will have extra lemon aioli, you can use this on sandwiches or as a dip.