April 27, 2010 3:31 pm
They say good things come in small packages. We'd like to illustrate this point with our dish of the day: Spicy Tuna Tacos at La Fonda del Sol. Just when we thought tuna tartare was becoming boring, Chef Josh DeChellis of La Fonda del Sol gave us these crunchy little concoctions of tuna goodness that changed our minds for good.
Served in paper-thin shells, these tiny tacos are loaded with ruby red tuna belly, avocado and jalapeño-pickled onion for just the right amount of heat. The dinner lounge at La Fonda del Sol offers other mouthwatering tapas to choose from, but these are definitely not to be missed. Tip: Pair these spicy tacos with sweet sangria or one of these Spanish summer sippers to cleanse the palate.
La Fonda del Sol
200 Park Avenue
New York, NY 10166-0005
212.867.6767
Photo credit: www.flickr.com via michaelmahle
— Written by Lisa Curry
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Tags : La Fonda del Sol, Lisa Curry, Tuna, Tacos, Josh DeChellis
March 6, 2010 6:56 pm
Unless you're living under an enormous tree that fell on your house last weekend, you probably heard about the insane snowstorm that hit New York state and pretty much blitzed northern Westchester. (Funny, how fickle the weather can be...this weekend has been unseasonably warm and almost spring-like). After getting stuck in the city after work, I finally headed north that Friday morning only to find my car buried by snow and my parents stuck in the house—and the driveway impassably blocked by trees. Fortunately, my friend and her father from a few towns over saved the day and picked me up from their nearby train station. After navigating the tundra and finally making it to another friend's house, it was time to eat! What are a bunch of ravenous people to do when there's no electricity, power, heat, internet or running water? Tip: Raid the fridge and make use of all ingredients that would otherwise spoil. Tuna, flat pretzels and hummus, fresh chopped cucumbers, carrots, tomatoes, onions and these delicious hot peppers made this smorgasbord that much more special.
The purpose of this blog is not only to thank Mr. and Mrs. Tuna for saving the day but for spoiling me with perfectly chopped, delicately seasoned fish. Being the foodie that I am, I had to inquire and find out how they made this canned creation taste so fresh and the answer: the double strain. Mr. Tuna said that people are lazy and don't thoroughly drain the liquid from the can—the real trick is straining the tuna twice. First, remove all the water from the can, then run the tuna under water a second time and once again, drain. He went on to chop the tuna, mix in some mayo and season with the perfect amount of salt and pepper. I helped myself to a hearty serving along with the other veggies. I was one happy girl, cold and tired, but happy.
Photo credit: istock.com
— Written by Alix Weiner
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Tags : tuna, snowstorm food ideas, Alix Weiner, Behind the Burner
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