Today is my bridesmaid Ashley’s birthday! Nope… I’m not getting married. Neither is she. We’ve just been calling each other that for 10 years — way before I even thought I ever wanted to get married. I don’t know how it started or why it keeps going on, but its hilarious to see the reaction on the faces of the guys we date when they hear the reference (pure panic).
Ashely and I met on the first day of our freshman year in college and kind of became instant friends. For ten years we have gone though annoying classes, first crushes, grad school admissions, new boyfriends, old boyfriends, graduations, illnesses, and family problems together. And for most of that time we’ve done it living hundreds, if not thousands, of miles apart. She makes the fun moments more interesting and the hard moments less difficult and its an honor to have a friend like her to go into adulthood with.
Ashley is also the most L.A. person I know. Like seriously…. so freakin’ L.A. Among the gajillion things that make her a West Coast Sweetheart is her ardent and unwavering love for avocado. She eats it on absolutely everything. The first day we met, our conversation started because she was trying to order avocado on her burger and the North Carolina waiter looked at her like she was speaking in tongues. Every single time I visit her she asks me to make her this tuna tartare on a giant bed of avocado.
The most important thing about tuna tartare is the tuna (obvi!). You really really really should get sushi grade tuna for this dish since it is completely raw. Some high-end grocery stores will have it frozen if you ask and you can also get some at fish markets. If all else fails, make friends with your neighborhood sushi restaurant manager. Look for a deep red color, firm texture and as little connective tissue (the ribbons of white going through the flesh) as possible.
- ½ pound sushi-grade tuna
- 2 avocados
- 1 radish thinly sliced
- 1 lime
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon grated ginger
- 1 teaspoon wasabi paste (optional)
- 1 tablespoon scallion, finely diced
- 1 teaspoon sesame seeds
- salt to taste
- In a small bowl, mash up the avocado with the back of a fork leaving some small chucks remaining. Mix in a pinch of salt and the juice of half a lime.
- For the dressing, in another small bowl, whisk together the oils, soy sauce, mirin, wasabi paste, scallions and sesame seeds.
- Using a very sharp knife, cut the tuna into ¼ inch cubes. It is important to use a sharp knife so that you don't crush or shred the fish.
- Spoon two tablespoons of the dressing over the fish and toss to coat. If you would like, add more to your taste.
- Serve the tuna over the avocado, garnished with the radishes