Preparation
For the tapenade:
1. Finely chop garlic clove in food processor.
2. Add the rest of the tapenade ingredients (olives, olive oil, basil, capers, nuts, zest) and process until coarsely chopped.
3. Add freshly ground black pepper to taste. Set aside.
For the tuna:
1. Pat tuna dry with a paper towel.
2. Season both sides with salt and freshly ground black pepper. Go heavy on the pepper.
3. Heat a large skillet and add 1 tablespoon of vegetable oil when hot.
4. Sear tuna on each side for about 2 minutes. It should still be pink in the center.
5. Remove from heat. Cut against the grain into 1/4-inch strips.
To assemble:
1. Spread about 1 teaspoon of tapenade on each piece of flatbread.
2. Arrange the tuna strips on the flatbread.
3. Arrange on a serving platter and serve warm.
