I’ve been following up the recent visit to Jean-Georges’s Market restaurant in the W Hotel by duplicating his Ginger Margarita. This is not hard since the recipe is easily available online and here. I’m not a cocktail person with the exception of margaritas made with fresh lime juice (which means, in most cases, made at home). This variant is the best ever!

Sometimes you’re eating out and encounter a dish that’s just perfect: one that shows once again why chefs have a talent that the rest of us can only dream about. Jean-George Vongerichten is such a chef and Boston now enjoys his Market restaurant at the W Hotel (Tremont and Stuart Streets). I highly recommend dining there and suggest that, if you’re not more than two, you eat at the bar (first-come, first-served but seats are usually available).

The knock-out dish I’m referring to is the Rice-Cracker Crusted Tuna at $15.

Well. I had to go home and try to reproduce it. This was made easier with a Google search for the recipe which was right there along with a video of J-G demonstrating the process.

If you’d like to give it a try, my experience suggests that you should: a) crush the crackers into smaller pieces than J-G’s; b) be certain that the tuna is as cold as possible when you fry it; take it out of the refrigerator only briefly to coat it and return it if not cooking it immediately; c) reduce the amount of oil in the mayo to make it a bit thicker; and d) cut the log into at least 6 pieces: more is better!

Here’s what mine looked like: