Right before our Shenandoah trip, our youngest’s little guppy named “Reddy” died unexpectedly (even though mommy suspected that she changed too much water the day before). But whatever the reason was, it became irrelevant now. The kids held a proper funeral: waterproof paper-coffin (not sure exactly how they made it), handwritten brick tomb, lots of fish paintings, and a little grave of course. May Reddy rest in peace.
On the last day of our trip, we visited Monticello and Thomas Jefferson’s gravesite.
5-year-old: Is Thomas Jefferson dead?
5-year-old: How dead is dead? Dead like Reddy?
So, that was the start of our deep conversation about life and death and the 3rd president of the United States.
Pan-seared tuna with avocado, soy, ginger, and lime
For 2 servings as appetizer
(Adapted from Food Network)
2 pieces of sushi-graded tuna (about 100 g each) + 2 tbs olive oil
1 piece of ginger, about 1/2″ length (minced)
1 garlic clove (minced)
Juice of 1/2 lime
2 tbs soy sauce
2 tbs olive oil
A pinch of sugar
Sea salt and freshly ground pepper
1 ripe avocado (peeled, pitted, and sliced)
A small bunch of coriander or mint (finely chopped)
- In a mixing bowl, combine minced ginger + minced garlic + lime juice + soy sauce + olive oil + a pinch of sugar + sea salt and pepper to taste.
- Add chopped coriander or mint.
- Note: save some for decoration if you want.
- Season tuna with sea salt and pepper
- In a skillet, heat 2 tbs olive oil. Sear tuna about 1 minute each side.
- Pour 1/2 of the soy, ginger and lime mixture into the skillet to coat the fish.
- On a plate, layer sliced avocado in the center and place a seared tuna piece on top. Drizzle the remaining mixture on top, and sprinkle some chopped coriander or mint.
- Serve immediately.