I’m nearing the end of what has been a very long week, and I couldn’t be happier about it. I’m tired, and I am so looking forward to a 3-day weekend to relax, connect with family and friends, and process all that has happened this week at home and elsewhere.
One reason for my lethargy is that as we’ve tightened or belts even more at home, I’ve had to change my commute. I still leave home at the same time each morning, but I’ve been lucky to get home before 7:30, and as you may have noticed, I haven’t had much to say here (which sucks, especially in light of the sweet shout-out I got this week from the ladies at food52. To those of you who found your way here via their introduction, welcome).
I’ve been a bit off my game in the kitchen as a result, but last night’s dinner showed signs that I might just be getting my groove back. It wasn’t exactly as I had envisioned (and in fact, this dish was originally planned for Wednesday night, but was rescheduled due to a few major oversights and errors on my part), but it was really satisfying, and it’s a preparation I’ll definitely play more with.
One of the things I picked up on my last visit to Mercato del Mare was a gorgeous slab of line-caught tuna, which I portioned out and froze as soon as I got home that day. I thawed the tuna and had intended to crust the portions in some nori from She Sells Seaweed at our farmers’ market, but the nori didn’t grind as finely as I had hoped when I put it in the food processor (too fresh and pliant, I presume).
I ended up saving the shards of nori to sprinkle on top of the finished dish: a bowl of fragrant green rice, the tuna seared and sliced and arranged on top, with steamed spinach and gingery pickled radishes. I made a quick little dressing with Meyer lemon and toasted sesame oil to drizzle over the fish, and while the acid in the dressing dulled the color of the sliced tuna, the flavor was a really nice addition to the meal overall.