Slice the polenta into 1/4-inch thick slices. Heat a large cast-iron pan over medium-high heat with the 2 T. olive oil. Place the polenta slices into the pan and heat until golden brown, about 4 minutes on each side. Remove polenta slices from pan and place on paper towel to absorb any excess oil.

Place the polenta rounds on a large baking sheet.

Drain the tuna, reserving about a teaspoon of olive oil in the can. Place the tuna in a small mixing bowl and mash it so that it is evenly flaky.

Top each polenta round with a rounded teaspoonful of tuna. Add a dab of olive tapenade on top of each mound of tuna. Bake in a preheated 400 degree oven for 7 minutes.

Remove from oven. Garnish each polenta round with a tiny dollop of sour cream and a parsley leaf. Serve immediately. Serves 4 to 6.

*Note: To portion out the sour cream, we put it in a snack-sized plastic bag and snipped off the corner. Then we used the plastic bag as a pastry bag to squeeze even dollops of sour cream.