Tuna tartare appetizer with baguette toasts, grilled marinated tuna, a salad of avocado, pear, Divina Peruvian pearls peppers (peppadew), jasmine rice, and spinach.

I made the tuna tartare with the rest of the tuna from the ceviche. I used the recipe from Aqua restaurant in SF about 25 years ago. I followed the recipe....mostly. The salad was something I threw together because I had a half of avocado in the refrigerator, a lot of the pear that went into the tartare, some leftover cucumber from the ceviche, and those peppadew peppers because my partner loves them. Made a Korean-type dressing that included sesame oil, gochugaru, and orange marmalade.