Chris' Recipes

Bon Appetite!

Crustini with Ahi and Asian Salad

Written By: Chris - Apr• 23•12

This dish was completely inspired by what was on hand in the fridge!  I had had a number of girlfriends over for a fun evening where I served appetizers.   I had a “hunk” of French bread remaining left over from this evening, which was in the shape of a small loaf (almost like a baguette).  This piece of bread was the center from a short French Bread loaf while making a different appetizer (Baked Brie, Swiss and Mushroom Stuffed Loaf)  where I had to cut out and remove the center of the bread.

I also had a whole left over Yellow Tuna steak from a dinner Bill and I had eaten a night or two earlier and were too full to finish!


Sliced Bread (any Baguette or French loaf will work)
Yellow Fin Tuna steak
1 Tablespoon Sesame Oil
1/2 Tablespoon Vegetable Oil
Cooking Spray

2/3 Cup Cabbage
2/3 Cup Lettuce (prepacked salad with Carrot)

1 Tablespoon Vegetable Oil
1 Garlic clove
1 Tablespoon fresh Ginger
1/2 teaspoon Red Curry Paste
2 Tablespoons Rice Wine Vinegar

Since the steak had been cooked rare on the Grill, I transformed the shape of the steak into three long pieces and seared them quickly in a skillet with some Sesame and vegetable oil over high heat while turning on all four sides.

Slice the bread into about 1/2 inch slices and coat with non stick virgin oil spray.  Toast lightly on either side on a baking stone in a hot oven.

Prepare the salad by chopping the lettuce and cabbage and toss it with the dressing that you quickly whisked together.

Top each toast with Ahi and salad.  It’s wonderful because the bread is crusty on the outside and soft in the center!

It was delicious paired with  one of my favorite Syrah’s ever made!  (Smith Wooton!) Sadly, we’ve learned Gary will stop making Syrah’s.  Apparently it’s not a big seller?  I don’t get it!  It’s going to be a sad day when I run out… We didn’t leave much of either behind!







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