Tuna and Olive Crostini

INGREDIENTS

• 1/2 cup Kalamata olives, about 20, pitted
• 1/4 teaspoon freshly ground black pepper
• Salt and pepper
• 1/2 teaspoon chopped garlic
• 12 (1-inch) slices of a French baguette
• Drizzle of olive oil
• 1 (8-ounce) tuna steak
• 1/2 anchovy fillet
• 2 tablespoons extra virgin olive oil