Tuna and Olive Crostini
| Yield: | 1 Servings |
| Categories: |
| 12 | sl | (1-inch) of a French baguette |
| Drizzle of olive oil | ||
| 1 | Tuna; (8-ounce) steak | |
| Salt and pepper | ||
| 1/2 | c | Kalamata olives; about 20, pitted |
| 1/2 | Anchovy fillet | |
| 1/2 | ts | Chopped garlic |
| 2 | tb | Extra virgin olive oil |
| 1/4 | ts | Freshly ground black pepper |
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