No.7 Bruschetta (aka Seared Tuna Bruschetta)

1. Rub the tuna steak with salt and pepper and sesame seeds to coat the fish

2. Quarter the tomatoes, and then remove the “insides” and seeds. Cut the tomatoes into strips and then cube them. (Creating small tomato cubes)

3. On medium-high heat, sear tuna steak, one minute each side to create “rare” consistency. (A non-stick pan works best for this)

4. Set cooked tuna aside

5. Once tuna is cooled, cut into strips and cube the strips (making small tuna cubes)

6. To a mixing bowl, add the diced tomatoes, chopped basil, tuna steak cubes and No. 7 Mexican Hot Sauce – Arbol flavor and extra virgin olive oil

7. Lightly toss to coat everything. Add goat cheese and lightly toss again

8. Place equal amounts of bruschetta mixture on each “toast”

• 1 Tuna Steak
• 2 Plum Tomatoes
• 5 Basil Leaves, diced
• 4 tbs Crumbled goat cheese
• ½ cup Sesame Seeds
• 1 tbs Extra Virgin Olive Oil
• 1 tbs No.7 Mexican Hot Sauce – Arbol flavor
• 1 Baguette French bread, sliced into crostini and lightly toasted
• Salt and Pepper