Grilled Tuna Bruschetta With Chipotle Crème Fraîche

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1/4 cup apple cider

2 tablespoons extra-virgin olive oil, plus more for brushing

Two 8-ounce tuna steaks, 3/4 inch thick

1 cup crème fraîche

2 chipotle chiles in adobo sauce—drained, seeded and minced

1 small garlic clove, minced

1 tablespoon chopped basil, plus 24 small basil leaves, for garnish

1/2 Granny Smith apple, peeled and cut into 1/8-inch dice

Salt and freshly ground pepper

24 thin slices of ciabatta or peasant bread

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