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Tuna with Capers on Crostini

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    A great first course bursting with flavours and easily adjusted for use with various types of fish. Salmon works well, as does the less costly albacore tuna. If you don’t have garlic oil, simply crush a clove of garlic into a cup of canola oil and bring to heat before cooling–voila, garlic oil.

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    500 g ahi tuna loin
    1/2 cup (125 mL) garlic oil
    1 Tbsp (15 mL) capers, chopped
    1 small shallot, finely diced
    3 chives, sliced
    1 sprig of dill, finely chopped
    Salt, to taste
    1/2 lime, juiced
    18 crostini

    Cut tuna into 3/4 in (2 cm) cubes. Add tuna to garlic oil in a pot over medium-high heat and slowly bring to just under a simmer, gently turning tuna until it begins to flake. Remove from heat and let cool in oil.

    Drain and reserve excess oil and place tuna in mixer along with capers and diced shallot. Mix evenly without pureeing mixture. Add sliced chives, chopped dill, salt, and lime juice to tuna mixture. Add a few tablespoons of garlic oil to adjust the tuna spread to desired consistency.

    Check seasoning and serve immediately or put in the fridge and serve the next day.

    To serve: Use a pair of teaspoons to mould each serving into the shape of a large almond, then place on crostini. Garnish with fresh herbs. Alternately, put the tuna spread into a serving dish and crostini in a basket beside for your guests to serve themselves.

    Serves 6.

    source: "West Coast Wonder", alive #301, November 2007

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    Tuna with Capers on Crostini

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