This is part 4 of Tabasco’s 10 ingredient challenge – 5 different recipes made from any of these 10 ingredients: Tabasco, tuna, brioche, eggs, mint/basil/cilantro, dark chocolate, eggplant, cherry tomatoes, cider vinegar and maple syrup.
I think I could live on tiny food. What is it about bite sized food that is just so. much. better. than regular size? Is it the inherent cuteness? The miniature-ness of it? Or is it the fact that it’s just so easy to pop into your mouth as a perfectly constructed bite? I’m all about the perfectly constructed bite. Once, in high school I made myself a plate of nachos that took over 30 minutes to assemble. I know you’re wondering how it could possibly take 30 minutes to spread out some chips and top them with cheese. Well, I went all OCD and made sure that each one had the perfect amount of taco meat, jalapeños, green onions and cheese. When they came out of the oven I carefully topped each one with sour cream, guacamole and salsa.
It was GLORIOUS. And yeah, I’m a bit weird. I haven’t really changed much – I still love perfect bites that I can shove into my mouth in one go. These little guys fit the bill perfectly and they don’t take nearly as long as my OCD nachos.
These tiny spicy tuna brioche bites are kinda, sorta, totally addictive. You pop one in your mouth and the next thing you know, the entire plate is gone. The spicy tomato topping really compliments the tuna. And if you’re gluten free you can just go ahead and skip the whole brioche crisp. They’re there to add a bit of crunch and make it so that I can continue my obsession with handheld eats, but they aren’t absolutely necessary.
Spicy Tuna Toast Recipe
- 6 cherry tomatoes, diced
- 1 tablespoon roughly chopped cilantro
- 2 teaspoons olive oil
- 2 teaspoons Tabasco
- 1 small ahi tuna steak, at least 1 inch thick
- salt and freshly ground pepper
- 12 round brioche toasts
Toss the diced tomatoes, cilantro, olive oil and Tabasco together in a small bowl. Taste, season with salt and pepper and set aside.
Cut the tuna steak into 1-inch strips. Season the tuna generously on all sides with salt and freshly ground pepper. Heat up a cast iron pan over high heat. Add a bit of oil to the pan and sear tuna 1 minute per side, flipping so that all sides are seared. Remove from the heat and let rest for 5 minutes before slicing into 1/4 inch slices.
Build your brioche bites: top each brioche toast with slices of seared tuna, a bit of the tomato mix and a small cilantro leaf. Enjoy immediately.
This post was sponsored by Tabasco!
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