Marinated Tuna And Crostini Stacks - cooking recipe

Ingredients

2 cloves garlic, peeled and finely diced
12 tbsp olive oil
1 None baguette, placed in the freezer for 30 mins, then sliced very thinly on the diagonal
2 tbsp soy sauce
5 tbsp plum wine
1 tbsp sugar
1/4 cup fresh mint cut into strips, plus 4 sprigs for garnish
14 oz sushi-quality tuna steaks, wrapped in kitchen foil and placed in the freezer for 1 hour
1 tbsp white balsamic vinegar
4 cups mixed salad leaves

Preparation

Preheat the oven to 325\u00b0F. In a bowl, mix the garlic and 5 tbsp oil. Drizzle over the bread and place on a baking sheet. Bake for 8-10 mins, until golden and crispy.
Meanwhile, to make the marinade, place the soy sauce, plum wine and sugar in a bowl and stir until the sugar is dissolved. Gradually whisk in 3 tbsp oil. Stir in the mint.
Cover a plate with foil. Unwrap the tuna and cut into thin slices. Place on the plate and brush with the marinade. Season with salt and black pepper.
Place the vinegar in a bowl and season with salt and pepper. Gradually whisk in 4 tbsp oil. Toss with the salad leaves.
Place a slice of bread on each of 4 plates. Top with some salad leaves and a slice of tuna. Repeat, then add a third slice of bread and tuna. Garnish with mint and serve with the remaining salad.