Tuna & Lemon Confit Crostini

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SF Gate


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8 slices ( 1/2-inch thick) of French baguette

1 to 2 tablespoons olive oil

Olive tapenade:

1/2 cup pitted black kalamata olives, drained

1 teaspoon capers, drained

3 sun-dried tomatoes, packed in oil (or rehydrated)

Juice of 1/2 lemon

1 garlic clove, peeled

1 teaspoon kosher salt

Freshly ground pepper

1/4 cup olive oil

Wasabi mayonnaise:

1 large egg yolk

1 tablespoon Dijon mustard

1 1/2 teaspoons lemon juice

1/2 teaspoon red wine vinegar

1/2 teaspoon kosher salt + more to taste

3/4 cup vegetable oil

1 tablespoon wasabi paste, or more to taste

To assemble:

1/4 pound tuna confit (see recipe in article link), sliced into 8 pieces

8 thin slivers lemon confit (see recipe)

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