b'Tuna Tartare with Grilled ToastNICK STELLINOMakes 4 entre servings or 6 appetizersFOR THE GRILLED TOAST:14 V-inch-thick slices country French bread 2 tablespoons Pompeian Extra Virgin Olive OilFOR THE TUNA TARTARE:1 pound fresh tuna (sashimi grade), cut into approximately W-inch dice2 tablespoons pear, peeled and diced (approximately half a pear)2 tablespoons garlic, finely chopped 3 tablespoons toasted pine nuts 1 teaspoon lemon zest, chopped (approximately 1 lemon) 1 jalapeo pepper, seeded and chopped2 tablespoons sundried tomatoes packed in olive oil, each tomato chopped into approximately 4 equal pieces1 tablespoon mint, chopped1 tablespoon basil, chopped1 tablespoon parsley, choppedV teaspoon salt (or more to taste)1 tablespoon sesame oil3 tablespoons Pompeian Extra Virgin Olive Oil1 large egg yolkV teaspoon Worcestershire sauce3 tablespoons Pompeian Extra Virgin Olive Oil (optional) 2 tablespoons Pompeian Balsamic Vinegar (optional) TO PREPARE THE GRILLED TOAST:Brush the sliced bread with 2 tablespoons olive oil, and toast in the oven under the broiler or grill on the barbecue until toasted, about 1 minute per side.TO PREPARE THE TUNA TARTARE:Mix the tuna and all of the other ingredients in a stainless steel bowl, stirring well to incorporate the flavors. (This should not be done until right before you are ready to serve the tartare.) Taste, and adjust the salt to your liking. 102'