It’s the most simplest of tuna tartare, and it’s simple deliciousness in just a few little steps…
I haven’t posted here in quite some time. And here I am posting from Virginia, when I said I wasn’t going to bring my laptop for this very reason. I knew that if I had it, I’d feel compelled to check in on my interweb life (which I can’t escape on my phone anyhow), and to put up this post that I’ve had in my back pocket for what feels like forever. Having said that, though, I’m now glad that I have this little screen with me because it’s allowing me to post something in the moment, from the heart, rather than something that has the ability to feel like an obligation to myself and the blogging world out there…
When I first started blogging again, I told myself, and tried so hard, to keep things not too personal. Only talk about the food, only talk about surface things, keep it real simple. And I’ve stayed pretty true to that most of the time and it’s worked out pretty fine for me that way. Today, though, I feel completely compelled to share on a deeply personal level about the privilege I had last night to witness two incredibly loving and compassionate people join their lives and families together in matrimony.
Without getting into any historical detail about why this event was so emotionally beautiful, I can honestly say that it is the first wedding that I have ever been to where I can say that I could physically feel the love that they have for each other, right down to my bones. No wait, I felt that way at my sister’s too, so I guess this really was the second time. The sheer joy that was emulating from each of their auras was nothing but peaceful conviction in truly wanting to spend the rest of their lives in each other’s company and adoration, as an even team, and it completely overwhelmed me with happiness. I was totally immersed in the moment of watching these two special people look deep into each other’s eyes and commit to being there for each other, and having each other’s back, without judgement or hesitation, even when the going gets tough, and it damn near brought me to a full blown sob fest. And the feelings that my body allowed to flow in at that moment, could not have felt more healthy or real.
So today I am living in a state of thoughtful gratitude to feel such big love inside of myself that makes me want to hold someone’s hand a little bit tighter, slow down and appreciate every single thing in my life no matter how big or small, and always remember that all of the literal ‘things’ around me mean nothing, but the love that I feel for and from everyone around me means everything…
The End 🙂
Toasted Sesame Tuna Tartare in Baked Wonton Crisps
- 2 pounds very fresh tuna steak
- 2/3 cup olive oil
- 2 limes, zest grated
- 1/2 cup freshly squeezed lime juice
- 1 teaspoon wasabi powder
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon Sriracha, or less if not into heat
- 2 teaspoons kosher salt, or more to taste
- 1 teaspoon freshly ground black pepper
- 3/4 cup minced scallions, white and green parts (6 scallions)
- 1 fresh jalapeno pepper, seeds removed, then minced
- 2 ripe Hass avocados
- 1 tablespoon toasted sesame seeds
- 24 small wonton wrappers
- Cut the tuna steaks into very small pieces, about 1/4 inch cubes. Combine the olive oil, lime zest and juice, wasabi powder, sesame oil, soy sauce, Sriracha, salt and pepper, scallions, and jalapeño and toss in a medium size bowl. Pit the avocados and cut them into 1/4 inch cubes. Gently add them to the tuna mixture, then cover and chill for an hour and a half to allow the flavors to meld.
- Meanwhile, toast the wontons. Preheat oven to 375 degrees and spray a mini muffin pan with nonstick cooking spray. Form the wontons into each of the muffin vessels to make little cups. Bake the wontons for about 15-20 minutes or until baked and lightly browned. Remove from oven and cool completely.
- Spoon a little bit of the tartare into each of the wontons and garnish with sesame seeds and extra green onion. ENJOY!