On a recent weekend alone, I decided to make myself an ultimate girl dinner. It was time for some tinned fish on toast. I wanted to play with flavor combos and hit up H Mart to get a little crafty. Then I opened up two tins and got to work.
For the fish, I used Big Night’s pesto tuna filets and Minnow’s cod liver in oil, but all four toast variations had the same base whole wheat sesame sourdough (from the farmers market) with French butter. First off, I just have to say that both of these tins were INCREDIBLE – some of the best I’ve ever had. The tuna was packed with flavor and not at all dry and the cod liver was just totally new. It was rich and fatty with a consistency like silk. Here’s how I put them all together:
- Tuna Toasts:
- Tuna + cucumber + feta
- Tuna + pickled jalapeno (the pickled jalapeño was a garnish for the soy braised eggs that I sliced up)
- Cod Liver Toasts:
- Cod + cucumber + radish kimchi + sessme chili crisp (sesame pepita chili crisp is from Trader Joe’s and I’ve been loving it)
- Cod + soy braised egg + yuzu tobiko
Each one came out better than I envisioned. The combinations worked really well together and I’m a creative genius, sure, but it’s also a testament to the power of working with high quality ingredients.
Peaches to Apples 