We celebrated last night in our new, renovated dining room.

The table was set and our daughter joined us for a delicious meal.

No TV trays…a new experience.

We toasted our nearly completed home as well as Courtny’s new contract that finds her employed for several more years. Maybe she can take over renovation payments.

The wine was superb. It was a gift from Adam Henkel, winemaker extraodinaire, and his charming wife, Kellie. The 2010 Fletcher Red was smooth and velvety and what a beautiful finish.

Earlier in the day, I assumed the role of sous chef and prepped all the ingredients for my Ahi Tuna Napoleon…Persian cucumbers, Daikon sprouts, avocado, pickled ginger and fresh, thick Ahi which I seared in a scolding hot cast iron pan and then layered over jasmine rice, seasoned with sesame seeds and lemon zest.

We were giddy sitting in our designated eating zone. We had demolished the awkward barrier between the dining and living room and widened the entrance between the dining room and the kitchen.

This room awaits commissioned artwork and then we can have the big reveal complete with mustard colored painted ceiling.

Dinner did taste fabulous in this modern, sleek new environment accompanied by a superb wine and erudite conversation.

Today dawns with the promise of the Wallpaper Hanger’s arrival. One of the last elements to come together…we breathlessly await the outcome.

Ahi Tuna Napoleon

• 1 lb fresh Ahi Tuna (pat dry)
• 2 Persian or 1 English cucumber cut into thirds
• 1 just ripe avocado
• 1 large handful of Daikon sprouts or pea sprouts
• 1 container pickled ginger chopped
• Jasmine rice
• Sesame seeds
• Lemon zest
• fresh lemon
• Low sodium soy sauce

Pat dry Ahi. Preheat oven to 500 degrees. Heat cast iron pan in oven for 20 minutes. After removing cast iron pan from oven, coat pan with EVOO, kosher salt and pepper. Sear tuna over high flame on stove top for 2 minutes each side, depending on whether you want it to be pink inside. Cover pan with foil so clean up is minimal.

If desired, sear another minute to cook through. Allow fish to rest before slicing. Cut up cucumber rings into thirds, dice pickled ginger, slice avocado, leave Daikon sprouts or pea shoots whole. Prepare rice. I like the Trader Joe’s Jasmine rice that is sold in the frozen food section. It calls for 3 minutes in the microwave. I heat for 2:45. Layer in rice, veggies and sprinkle sesame seeds over each layer. Top with tuna, sesame seeds, lemon zest, lemon juice from the zested lemon and low sodium soy sauce.

Inexpensive, minimal level of difficulty, impressive meal…she said modestly.