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FENNEL-CRUSTED
TUNA WITH ASPARAGUS AND A CITRUS VINAIGRETTE
THE WIND STAR CRUISES
In the summer, the three Wind Star
cruise ships are in the Mediterranean, with many different
departures there from April to November. A typical cruise
goes from Italy's Amalfi coast from Rome on seven-day
sailings with shore excursions exploring Dubrovnik,
Croatia and Corfu, Greece. Another goes along the Cote
d'Azur with port calls at Portofino, Corsica, Elba,
Florence, St. Tropez and Cannes. There are also Greece
and Turkey itineraries between Athens and Istanbul.
Caribbean seven-day cruises go from St. Thomas roundtrip
to St. John, St. Martin, St. Barthelemy, Tortola, Jost
Van Dyke, Iles des Saintes, and Virgin Gorda. There
are also Panama Canal cruises and cruises from Costa
Rica to Isla de Cano, Bahia Drake, Quepos, Curu, Tortuga
Island, Playa Flamingo and Isla Coiba. A repositioning
cruise goes between Barbados or St. Thomas and Lisbon.
Other cruises are in Australia and New Zealand, Thailand,
Singapore, Malaysia, Cambodia, and Vietnam.
Their recipe:
10 tuna filets, 5 oz
1/2 cup fennel seeds, ground
2 1/2 pounds asparagus, peeled and blanched
2 1/2 fennel bulb, thinly shaved
5 shallots, minced
1/3 cup chives, minced
30 lemon Supremes
1/2 cup citrus vinaigrette
7 1/2 bunches mizzuna, cleaned
2 1/2 avocado, sliced
Sea salt, to taste
Freshly ground white pepper, to taste Crust tuna with
ground fennel seed. Season with salt and paper. Sear
in sauté pan over high heat to rare. Set aside.
Toss asparagus, avocado, shaved fennel, chives, shallots,
mizzuna, and citrus vinaigrette in mixing bowl.
Season with salt and pepper. To serve: Arrange in middle
of plate. Slice tuna on bias and place on top of salad.
Garnish with lemon Supremes.
Yield: Serves 10
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