Niçoise Toasts with Fresh Tuna and Tomatoes

Ingredients

• 1/2 cup packed basil leaves
• 1/4 cup fromage blanc
• Kosher salt and freshly ground black pepper
• 2 tuna steaks, 4 to 5 ounces each
• 2 teaspoons plus 2 tablespoons olive oil
• 1 cup halved grape tomatoes
• 1/2 cup halved green and black olives
• 4 teaspoons drained capers in brine
• 2 tablespoons juice from 1 lemon
• 4 slices of rustic bread
• 1 medium clove of garlic, halved

Directions

1. Heat the oven to 400 degrees F. Add the basil and fromage blanc to a food processor, then blend until smooth and evenly mixed. Taste and adjust with salt and pepper. Transfer the mixture to a small bowl and refrigerate it until you need it.
2. Sprinkle the tuna with salt and pepper, then set it on a rimmed baking sheet lined with parchment. Coat it all over with 2 teaspoons of olive oil. Roast until the tuna is just done, about 10 minutes, then cut it into cubes.
3. Combine the tomatoes, olives, capers, the remaining 2 tablespoons of olive oil, and the lemon juice in a bowl. Add salt and pepper to taste, then fold in the tuna pieces gently so they stay intact.
4. Grill or toast the bread. While it is hot, rub the surface with the cut garlic clove. Spoon the basil fromage blanc onto each slice, add the tuna and tomato mixture on top, and serve right away.