New CIA Director Has Hawkish History on Israel and Iran

Modern Manna Recipe Seared Tuna and Pickled Lemon Crostini

This upscale miniature version includes harissa and pickled lemon, as the original does, but adds a fresh tuna instead of the canned one.

Seared Tuna and Pickles Lemon Crostini.
Seared Tuna and Pickles Lemon Crostini.

These hors d’oeuvres are my personal variation on a popular Israeli street food, the Tunisian sandwich. This upscale miniature version includes harissa and pickled lemon, as the original does, but adds a fresh tuna instead of the canned one.

Harissa and pickled lemon are available in kosher and Middle Eastern markets.

Yields 30 crostini

Ingredients:

1/2 baguette
Oil spray
Kosher salt
2 stalks celery
2 tablespoons mayonnaise
1 tablespoon harissa
3/4 lb. tuna fillet 1” thick
1 tablespoon olive oil
Black pepper
Pickled lemon, finely chopped

Directions:

1. Heat oven to 350 degrees. Make the crostini: Slice the baguette to 1/4” slices diagonally (to get larger slices), and cut each slice to half. You want to have a bite size crostini. Arrange the baguette slices on a baking sheet, spray with oil and sprinkle with a little kosher salt. Bake in the oven for 5 minutes, flip the baguette slices and bake for another 3-5 minutes, until golden brown. This can be done a week in advance. Keep the cool crostini in a plastic bag.

2. Finely chop the celery and put in a small bowl. In a second bowl mix the mayonaise and harissa.

3. Cut the tuna into 1” wide sections, coat with olive oil and sprinkle with salt and black pepper on all sides. Heat a heavy bottom pan over high heat until the pan is very hot. Sear the tuna on 4 sides for 15 seconds on each side to keep it raw in the center. Transfer to a cutting board. Slice the tuna to 1/8” thin slices.

4. To assemble the crostini spread a little of the harissa mixture on each crostini, spoon a little of the chopped celery , top it with a slice of tuna and finish with a little of the pickled lemon. Serve immediately.