Sunday, May 26, 2024
HomeEatTuna Steaks with Blood Orange Salad

Tuna Steaks with Blood Orange Salad

You know you want it...

Mocka Jumbies and Rum...

- Advertisement -
Tuna Steaks with Blood Orange Salad
Tuna Steaks with Blood Orange Salad

Returning from Antigua aboard M/V Huntress, I was fortunate enough to be able to interview their chef Tim MacDonald – winner of the Antigua Culinary Contest – Concours de Chefs, for yachts over 160ft.

Here is a quick recipe that Tim prepared for the crew – delicious!


Preparation time: 15 minutes

- Advertisement -

Cooking time: 8 minutes

Serves: 6

6 (6 oz) tuna steaks

1 tsp Old Bay seasoning

Moroccan spice blend

Blood Orange Salad:

6 Sliced Blood Oranges

Bunch of asparagus, BBQ and rested

1 pomegranate, pluced of all its seeds

6 shredded Belgian Endives

1 bunch Italian parsley leaves

12 pitted black Kalamata olives

1 red Spanish onion, finely sliced in circles on a mandolin

Pickled lemon threads

6 roasted proscuitto slices, scrunched up

18 roasted walnut halves

¼ cup exra virgin olive oil

Pre heat two griddle pans till they are hot. Rub the Old Bay seasoning into the tuna steaks. Have a glass of wine.

Place all of the salad ingredients in a large bowl and mix.

Place the salad onto a large oval platter.

Place the tuna steaks onto the griddles and quickly sear for one minute on each side being careful to turn every 30 seconds to achieve a crisscross pattern. Place on top of the salad and serve!


Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 20

10 oz sliced bacon, cut in half

10 oz pitted dates

2-1/2 oz blue cheese

Preheat the oven to 375º F (190 degrees C).

Slice dates in half and open them up. Pinch off pieces of blue cheese and place them into the center of the dates. Close the dates and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish. Bake 20 minutes then turn dates over and cook 20 minutes more for even cooking or until the bacon is crisp.


Preparation time: 15 minutes

Serves: 6

1/4 cup minced shallot

3/4 stick (6 Tbsp) cold unsalted butter, cut into tablespoons

1/2 cup dry white wine

1 tsp fresh lemon juice

2 tsp chopped fresh tarragon

30 whole radishes (preferably with tops)

Coarse sea salt

In a small heavy saucepan over moderately low heat, melt 1 tbsp butter and cook shallot stirring, until softened. Add wine and boil until liquid is reduced to about 1/4 cup.

Reduce heat to low and whisk in remaining 5 Tbsp butter, 1 piece at a time, lifting pan occasionally to cool mixture and adding each piece of butter before previous one has completely melted. Whisk in lemon juice, tarragon, and salt and pepper to taste.

Serve Beurre Blanc in a separate dish with radishes and salt.


Preparation time: 15 minutes

Cooking time: 50

Serves: 10

6 Earl Grey tea bags or 2 Tbsp losse Earl Grey

1 cup water

½ cup (1 stick) butter)

3 eggs

2 cups granulated sugar

4 oz unsweetened chocolate, melted and cooled

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

¼ tsp kosher salt

½ cup plain yogurt

Confectioners’ sugar

Preheat the oven to 350º F (176º C). Coat an 8-cup fluted tube pan with cooking spray. Brew the tea in the water 4 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside. Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Pour into a pan. Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes. Turn out of pan and cool. Dust with confectioners’ sugar.

Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com email CapJan@aol.com or call (cell): 704-277-6521 and mention All at Sea to receive a discount.

- Advertisement -

Don't Miss a Beat!

Stay in the loop with the Caribbean


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

- Advertisment -
- Advertisment -spot_img

Recent Posts

Recent Comments