Healthy Recipe from Seabourn: Seared Spice Crusted Tuna
Seared Spice Crusted Tuna with Vegetables Escabeche & Coriander Puree |
According to livestrong.com, “a 4.5-oz. serving of seared tuna sashimi contains 202.2 calories…The calories in seared tuna derive from its macronutrients -- protein, carbohydrates and fat; a calorie itself is the measure of energy a food provides for your body. “
Seabourn describes its dining options as offering guests a “ a choice of dining venues to suit your mood of the moment, and nearly all are open-seating, inviting you to dine where, when and with whom you wish.” To check out Seabourn’s different dining options, click here.
Dining at The Restaurant |
FOR THE TUNA:
600 grams tuna, center cut
salt and coarse ground fennel seeds
FOR THE CILANTRO PUREE:
250 grams cilantro, washed
20 milliliters ice water
40 milliliters extra virgin olive oil
salt and fresh ground white pepper
FOR THE VEGETABLE ESCABECHE:
550 milliliters orange juice, strained
550 milliliters olive oil
375 milliliters sherry vinaigrette
300 grams onion, sliced
375 grams fennel bulbs, diced
375 grams zucchini, cut into 1" paysanne
125 grams sweet hot pepper, sliced thinly
1 ¼ each roasted peppers, sliced thinly
125 grams cup red pearl onions, sliced, pealed & cut into quarters
250 grams mushrooms, quartered
2 pieces each carrots, cut into stars on french mandolin
2 cloves garlic, sliced thinly on japanese mandolin
125 milliliters cup tomato confit
1 teaspoon coriander seeds, toasted slowly and grounded
1 teaspoon fennel seeds, toasted slowly and grounded
1 pinch teaspoon saffron
6 pieces each basil leaves
crashed black pepper to taste
vegetable oil
DIRECTIONS
FOR THE CILANTRO PUREE:
Blanch the cilantro in plenty of heavily salted boiling water just until it becomes bright green, approx. 12 seconds, quickly shock. Puree the cilantro very smooth with the ice water in a blender. Quickly drizzle in the oil and season the puree.
FOR THE VEGETABLE ESCABECHE:
Toast the sliced garlic in the vegetable oil till golden brown. Add the onions, spices, saffron and sweat them out. Add the carrots and the fennel and remain cooking. Add the orange juice and vinegar to the vegetables, add olive oil and cook till crisp, tender (all dente)
Transfer the vegetables to a hotel pan with the basil leaves and set aside to marinate till it becomes on room temperature. Cool down the mixture and set aside. (Vegetables should be cooked and marinated one day ahead)
FreshCruiser Tip: Fish is a healthy source of protein. Cruises typically have a wide variety of different types of fish, which are prepared in standard to unique ways. On your next cruise, don't forget to make them part of your dinner order.
Reader Comments (2)
That looks amazing! I've never tried the seared tuna but someday I TOTALLY will!
Seared tuna is fantastic... now if only cruise lines like Carnival and Royal Caribbean would start serving that at dinner.