This is the one and only year that our kids are in the same school. And they have to study from home. What a bummer. Here they are listening to the welcome speech from their principal.

On the first day of school…

8-year-old: My science project is to make sound with my dad’s empty beer bottles.

Me [whispering]: Don’t tell your teacher how many we have at home.

School starts just fine, I guess.

Seared tuna with ginger and lime mayonnaisE

(6 servings as appetizer)
(Adapted from Cantinho do Avillez)

Seared tuna:
2 lbs fresh tuna
2 litres of cold water + 40 g salt
Ice
Zest of 1 lemon
8 black peppercorns
100 ml olive oil

Ginger and lime mayonnaise:
4 tbs mayonnaise
1 piece of ginger, about 1″ (grated)
Juice of 1/4 lime

Soy and wasabi emulsion:
4 tbs soy sauce
2 tsp wasabi
2 tbs sesame oil

Decoration:
Zest of 1 lime
Lightly crushed peppercorns
Sea salt

1. To make seared tuna:
   • Place the tuna in 2 litres of ice-cold water + 40 g salt for 10 minutes.
   • Pat dry.
   • In a ziplock, marinate tuna with olive oil, lemon zest, and pepper corn.
   • Sous vide for 30 minutes at 125 F.
   • Let the tuna in the ziplock and cool in an ice-bath.
2. To make ginger mayonnaise sauce:
   • In a bowl, mix all ingredients together.
   • Set aside.
3. To make soy and wasabi emulsion:
   • Use a hand blender to mix all ingredients together.
   • Set aside.
4. To assemble:
   • Slice tuna into 1/2″ thin.
   • Place sliced tuna on a plate.
   • Spoon ginger mayonnaise sauce on top.
   • Drizzle with soy and wasabi emulsion.
   • Sprinkle with sea salt, pepper, and lime zest.
   • Serve immediately.