Sometimes we’re not even cooking anything, just assembling an array of fabulous ingredients and expertly-crafted products to make them sing in perfect harmony. Such was the case the other night when my sis and I went to town on some sashimi and lobster.
I was dying to try out some new olive oils I got from Calivirgin – their Jalapeño Garlic and the Blood Orange. Oh they did not disappoint!!
We decided to pair the jalapeño garlic oil with the tuna poke. I’m getting misty just thinking about how great it came out. Anyhoo, get some sushi grade tuna (sushi department at Wegmans is where we go). Then dice up the tuna and toss with diced cucumber and sweet onion.
Then add the jalapeño garlic olive oil and mix around. Dice up some avocado and add the avocado to the bottom of a mold. Press the tuna mixture down into the mold. I don’t have one of the nice ring molds anymore (where it went I don’t know), but a one-cup measuring cup lined with plastic wrap will do.
Then a drizzle of the oil on top and a second drizzle of wasabi mixed with soy sauce. Mmmmmm. I can’t stress enough how the perfect product – like an oil, salt, glaze or balsamic for instance – can raise a dish to a whole new level. Both of these oils with their delicate infusions of subtle flavors made each of these dishes just fantastic. I love playing with products like these that someone else has already perfected. Just add good, fresh ingredients and you too can wow everyone!!
I don’t like to steam them myself, luckily, and kindly enough, most places will steam them for you at no cost. Wegmans steamed it up just perfectly. And oh was this a nice meaty one!! My sis whipped up a delicious pea purée with lemon and Truffle that made a gorgeous green base for the deliciously delicate lobster meat.