Cooking while on passage is taking some sort of form and shape even in a rolling pantry with 2.5m waves around us resulting in the risk of an extra pinch of salt if the wave hits at the right moment.
My view on this dish is that the tuna steak goes well together with the saffron rice topped with freshly shaved parmesan cheese. Supplemented with some tomato slices aside, it provides a fresh note to the yummy dinner at sea!
I look forward for Susan to arrive and prepare some more dishes from our new ONE Pan cooking book from Jamie, perfectly compiled for boaties.
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