It's official. I physically and emotionally survived (part) of the big move.
And life feels almost back to normal. No more packing. Or boxes. For now anyway.
Last Saturday after so many tearful goodbyes we packed the u-haul and the car to the brim and set out for Nashville. And I have to admit...watching Boston fade away was one of the most heart wrenching things I've ever had to do. The city of Boston I love, but it's the friends and people that I'll miss the most. It's hard to find the right words to tell you how wonderful those people are. Mainly because I'm not good at that, but also because I still feel like I'm on a short vacation and I'm going back to them really soon. So Boston friends, just know that I adore you all and miss you like crazy. Okay? Okay.
**Chokes back any feelings of sadness.** Because now I'm in Missouri enjoying time with my family and friends before all of the new adventures begin in Nashville! Whew. I made it to the other side.
Since it's been so darn long since I've posted a recipe I figured that now would be a good time to post the last true meal I made in Boston. And I couldn't have asked for a better one. While the dish itself was to die for, I think that the best part is that it was photographed by one of my good friends. The pictures are amazing and so is he. So thank you Evan!
**Make sure you check out all of Evan's other amazing pictures on his tumblr!**
Fish lovers. Prepare yourself. It's possible that this dish is the easiest, most delicious, beautiful thing that was produced from my Boston kitchen. Seriously though. That presentation? Gorgeous. And easy as pie. Oh and guess what? It's DELICIOUS. The smooth, melt in your mouth tuna. The crispy shallots and crunchy red onion. The sauce. Just a wonderfully harmonious dish all around.
These would make for a great dinner party dish. Or a random Wednesday dish. Whatever makes you happy.
Adapted from the James Beard Foundation
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes
1 lb fresh sushi grade tuna, diced
3 tablespoons olive oil
1 avocado, pitted and diced,
1 small red onion, diced
juice of 1 lime
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon + 1 1/2 teaspoons fish sauce
1 tablespoon + 1 1/2 teaspoons peanut oil
2 tablespoons sugar
1 shallot, diced
several sprigs of cilantro
salt and pepper
- In a small pan heat one tablespoon of olive oil. Drop in the shallots and cook over medium heat until brown and crispy. Using a slotted spoon remove them from the pan and place on a paper towel. Set aside.
- In a small bowl whisk together soy sauce, rice wine vinegar, fish sauce, peanut oil, and sugar until sugar dissolves and set aside.
- In another small bowl combine the avocado, red onion, and juice of one lime. Set aside.
- In the final small bowl combine the diced tuna, 2 tablespoons of olive oil and salt and pepper.
- Place a circular mold or a biscuit cutter (which I used) onto a small plate (I used a saucer) or wide bowl. Press several spoonfuls of the avocado/onion mixture into the bottom of the mold and press down. Then top with the tuna mixture until the mold is full. Carefully remove the mold so that the tartare keeps its shape. Top with crispy shallots and a bit of fresh cilantro and then pour the sauce around the tartare. Serve immediately.