Sunday evening. Just finished dinner. Tonight I made a spicy soba noodle soup with seared tuna from two frozen steaks I had deep in the freezer. I marinated them for about 30 minutes in a plastic bag with some soy sauce, chili flakes, sesame oil, Szechuan pepper, and a few drops of lime juice. No need to salt as the soy sauce takes care of most of the needed salinity.

I made the soup’s broth with a tablespoon of miso paste, water, Midori Sriracha, chopped red cabbage, bell pepper, spring onion, and a diced clove of garlic. Finally, I topped the seared tuna with a generous dab of Hellman’s mayo spiced up a bit with a few sprinkles of cayenne and a pinch of wasabi. All the chili made both Charlotte (and me) a little sweaty, but she said it was by far the best meal she’d had so far this year.