I’m back! Given that I’m kind of a LOST freak, I thought it fitting to start back up by blogging about the LOST-themed food I made for the premiere.

I stretched the theme a little to make it a good excuse to buy some sushi-grade fish, so I made some Tuna Poke and Hamachi Carpaccio. I also had to throw in some of Hurley’s ranch dressing (ranch composite, anyone?) and Katie supplied the Dharma beer. Yep, we’re cool.

*Sorry for the photo quality. I forgot my camera so these are taken from a camera phone.


Ok – enough of the LOST chatter and onto the food.

I had a hard time finding sushi-grade tuna and Hamachi, so I actually ended up at the sushi section of Whole Foods asking for thickly sliced tuna and very thinly sliced Hamachi. They seemed awfully confused about my specific requests, but it worked!

Hamachi Carpaccio

I’ve had Hamachi Carpaccio served with very thinly sliced jalapeno before and it’s one of my favorite dishes. When I’ve had it, it has been served with some kind of ponzu sauce. I bought some ponzu and simmered it for about 5 minutes with a clove of garlic and a piece of ginger. To assemble, I arranged the sliced Hamachi around the plate and topped each piece with a slice of the jalapeno. I placed a small bunch of cilantro in the middle and poured some of the fully cooled sauce over the fish.


Tuna Poke

I made a fairly basic tuna poke but did my best at measuring the ingredients so I’d know for next time:

2 c. roughly chopped sushi-grade tuna
½ large shallot (or 1 small), finely chopped
1 tsp. sesame oil
2 tbsp. soy sauce
Peanut oil
Sriracha
Wasabi
Sesame seeds, toasted

Mix the shallot, sesame oil, soy sauce, and tuna very carefully as to not break up the tuna too much. Add a tiny bit of peanut oil until it gets to the right consistency and siriacha and wasabi to taste. I topped it with some toasted sesame seeds and served it over some cucumber and lettuce. We simply ate it with potato chips, but you could serve over crispy wontons (or even plain is good).


Happy LOST watching!

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