Our first try making Michael Mina’s lovely Tuna Tartare
Cooking Highlights: The soaking of the pear in lemon juice is key, for it prevents discoloration and adds crispness. If you have never worked with Quail Eggs before plan on breaking a few until you get the hang of it. Plating is everything for this dish and don’t overdo the sesame oil or the peppers… they can easily overpower this dish.
Eating Highlights: Mixing everything together on the plate is like destroying a sandcastle on the beach as a kid… it just makes eating it that much more fun. The combo of the sweet/tart of the pear and the spice of the peppers makes this dish so magical. Note, you are supposed to use bland little toast pieces so the tartare really stands out, but it is good enough to eat plain as well as good with little sourdough crostinis.
To be filled with short musings about life, the universe, and everything. 
