Seared Tuna is a dish that you’ll typically find when you go out for sushi.  I love adding it on top of a salad or just having it plain as it’s a great source of protein. It’s a healthy and low calorie option when considering dinner entrees.

The recipe below is one that you'll find when cruising with Seabourn. In addition to the tuna, the recipe adds flavors to the overall dish with the vegetables esabeche and coriander puree. The recipe calls for slices of tuna sashimi to be quickly seared along the edges.  The edges are covered in salt and coarse ground fennel seeds before searing and it creates a crusty affect once seared.

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. 

INGREDIENTS

 

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)

To check out more menu options on Seabourn, here is a sample menu from The Restaurant which includes a section for “Lighter Fare”.  

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