BON APPETIT
SNAPSHOT
By JORDAN B. DARLING
By SEA STAFF
BON VOYAGE AND BON APPETIT our days and nights at sea but with that always comes the question, “What are we going to eat”? Entertaining aboard can be challenging. Preparation and planning are key. Things to consider, length of trip, your audience, and the galley. I love to cook and I'm always looking for new inspiration, so I turned to our readers and with great response, you are sharing your boating recipes with all of us! WE ALL LOVE SPENDING
cucumber slices. Place the greens, radishes, and avocado. Spoon down the crab. Drizzle with vinaigrette, Viola!! Submitted by Brian Shaner – Fort Collins CO
1 tsp Siracha ½ tsp wasabi powder The juice of ½ lemon 1 tbsp fish sauce 1 tbsp rice vinegar 1/3 cup Canola or vegetable oil ½ tsp toasted sesame oil 1 tsp water Place all the ingredients into a food processor or, preferably, a blender and blend until thoroughly combined. Transfer to a proper container and chill.
Seared Rare Tuna with Crab, Avocado, and Spicy Vinaigrette A simple, easy, and elegant crowd-pleaser. This can be assembled in the kitchen and brought out to the deck. This sauce is so good you’ll want to use it for all kinds of stuff. This recipe makes extra and it will keep in the fridge for one month. BONUS garnishes: Nice slices of medium-rare steak and/or Californian sturgeon or paddlefish caviar!! For the sauce: ¼ cup of low sodium soy sauce (sub tamari for gf) 1 tbsp brown sugar 1 clove garlic, peeled 1 one-inch piece of ginger, peeled 16 SEAMAGAZINE.COM SEPTEMBER 2021
For the tuna: Season the fish with salt and pepper on all sides. Heat a sauté pan to medium-high heat and sear the tuna on all sides for about 8-10 seconds per side. Keep it RARE!! Set aside to “rest”. For the crab: Take some picked crabmeat and place it in a bowl. Add a spoonful of mayonnaise and some lemon juice. Combine. Some herbs would be nice too!! For the greens: 1 avocado, halved and sliced 1 handful of picked herbs. Cilantro, basil, mint, and parsley all work well here. 1 English cucumber, thinly sliced Assorted radishes. I used watermelon and regulars in this example. Assorted bitter greens. Frisee, arugula, radicchio, cress, etc. To assemble: Thinly slice the tuna and arrange it atop
Grilled Mackerel Ingredients: Mackerel White Wine Red Wine Vinegar Garlic Juniper Berries Rosemary Thyme Pepper Chili Powder Lemon Olive Oil Sea Salt
Instructions: Mix the ingredients into a container and marinate the fish before grilling. Submitted by Annette Elkemann - Berlin, Germany
