Tuna Tartare with Green Olive Crustini

So I'm about to begin my Thanksgiving cooking and I'm going through all of my recipes and well I came across this one that I just MUST share with you!  It's one of my favorite appetizers and an absolute must if you have guests over that you want to impress!!! 

I'm off to cook!!! 

Make this appetizer... I promise your guests will FLIP! It's not what they'd expect... and the flavors are so mild and blend together so well they'll be surprised when you tell them what's in it!

Tuna Tartare with Green Olive Crustini

TUNA TARTARE

• 1 ¼ lb sushi grade tuna fillet, (Ahi)  finely chopped
• 1 avocado cut into a medium sized dice
• ¼ cup plus 2 Tablespoons extra-virgin olive oil
• ½  tsp Mixed green, white, pink, and black peppercorn crushed
• ½ cup finely chopped fennel bulb plus fronds for garnish
• ¼ to ½  cup fresh lemon juice (depends on how tart you like it)
• Coarse salt to taste
• 4 slices of coarse country bread, 4inches square and ½ inch thick, crust removed

GREEN OLIVE SPREAD

• 1 Tablespoon pine nuts
• ¾ cup brine-cured green olives, pitted
• 2 Tablespoons chopped red onion
• 2 cloves garlic, chopped
• 1 Tablespoon olive oil

1. In a medium bowl combine tuna, ¼ cup olive oil and the ground peppercorn to taste, mixing well. If desired cover and refrigerate for at least 30 minutes or up to 3 hours to chill.
2. To make olive spread toast the pine nuts in small frying pan over medium heat, stirring constantly, until golden, about 4 minutes. Pour onto plate to cool. In a blender or food processor combine the nuts, olives, red onion, garlic, and olive oil and process until smooth. Set aside.
3. Preheat the broiler. Arrange the bread on a baking sheet and toast, turning once, until crisp about 5 minutes total. Let cool and cut into 16 strips about 1 inch thick.
4. Brush strips with olive oil and spread with the olive spread.
5. In a small bowl mix together the chopped fennel, lemon juice, and 1 teaspoon of salt.
6. Just before serving add the fennel mixture to the chilled season tuna mixing well. Taste and adjust the seasoning. Garnish with fennel fronds. Serve with toasts.