1 8-ounce piece center-cut ahi tuna, skinned
1 baguette, sliced 1/4-inch thin on the bias
1 tablespoon extra virgin olive oil for baguette
1/4 cup Asian Tapenade
Kosher salt and freshly ground black pepper
Grapeseed or canola oil for cooking
Preheat oven to 350 degrees. Season tuna on all sides with salt and freshly ground black pepper. In a saute pan coated lightly with oil over medium-high heat, sear tuna briefly (15 seconds a side) to keep interior raw. Remove tuna to a plate and place in fridge to chill before slicing. Meanwhile, lightly brush baguette slices with olive oil, place on a rimmed sheet pan, and season with salt and pepper. Toast in oven for 5-10 minutes, until lightly colored. To serve, slice tuna 1/4-inch thick. Spread thin layer of Asian Tapenade onto crostini, top with tuna slice and garnish with extra Asian Tapenade. Repeat with remaining ingredients. Serve tuna sashimi crostini on a platter lined with banana leaf.