We packed so much into our weekend getaway in Montreal, aka ate so much, it was impossible to condense all the yumminess into one post.
Rather than checking into our hotel first, we visited not only one, but two of the BEST smoked meat places in Montreal. I admit that I’m indecisive and wanted to try them all. Also, they were just across the street from each other. Between Schwartz’s and the Main Deli Steak House, we both agreed that the Schwartz’s is the winner this round.
In order to digest our two humongous smoked meat sandwiches, we meandered our way to Mont-Royal at dusk. I have never been to the top Mont-Royal at night. It was stunning seeing all skyscrapers lit up and the whole city underneath you! I took a deep breath and filled my lung with the cold Canadian air. Most of all, I embraced the feeling that I was above the hustle and bustle of the big city. We live in such a chaotic world, yet I am lucky enough to find the man I want to share this experience with. I have never felt more grateful nor more peaceful within myself.
With a full heart and empty stomach, we arrived at Les Due Singe De Montarvie.
It was such a culinary experience!! My mouth is still tingling with excitement just by thinking of the meal we had. I could go on and on about this meal. It was that amazing! We made a note to ourselves that we would come back here every time we are Montreal.
Side note: as we shamelessly took countless photos of each dish throughout our meal, the server kindly asked us to share the photos with them. Of course we felt obligated to do so 😉
My taste buds were bombarded with exceptional flavour combinations.
With my stomach full of inspiration and appreciation, I had to make this Pressed Avocado Tuna Tartare.
Pressed Avocado Tuna Tartare
Recipe adapted from Dirty Apron Cookbook: Ginger-Soy Tuna Poke on Pressed Avocado
Prep time: 15 min
Freezer time: 1 hour
Total time: 1 hour 15 min
Serves: 4 – 6
- 20 ounces sushi-grade (previously frozen) Tuna, cut into 1/4-inch dice
- 2 ripe Hass avocados
- 4 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- freshly ground salt & pepper to taste
- togarashi spice (a Japanese 7-spice powder, brings out the clean, simple flavours of seafood)
- 3 tablespoons reduced sodium or light soy sauce
- 2 tablespoons mirin (a Japanese sweet rice wine, adds a touch of acidity and sweetness to the dressing)
- 1 tablespoon rice wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 4 teaspoon sesame seeds, toasted
- 1 stalk spring onion, thinly sliced
- Halve the avocado and remove the seed.
- Scoop out the avocado meat and place in a resealable plastic bag (I just used a sandwich bag), season with lemon juice, salt and pepper.
- Massage the avocado with your hands gently, or you can smash/mash around with it.
- Spread the mashed avocado, make sure you are working on a flat surface, into an even thickness and no air bubbles.
- Seal the bag and patiently wait for at least 1 hour while the pressed avocado sets in the freezer.
- Toss the diced tuna with olive oil and season lightly with salt and pepper
- Keep refrigerated before plating
- Place all ingredients in a bowl and mix until honey is dissolved.
- Remove the avocado from the freezer and use a sharp knife to cut the avocado through the bag into 4 to 6 pieces. ( I made 2 long rectangles, which serves 4 people)
- Carefully transfer the avocado on individual plates and top with generous amount tuna.
- Sprinkle with togarashi spice and drizzle the dressing over tuna.