Recipes: Dinner & a Drink with Seabourn

We love sharing recipes from onboard our favorite cruise ships, but today we’re putting a bit of a different twist on things. Instead of sharing a single recipe, we’re sharing two: a delicious main course AND a tasty adult beverage to wash it all down. Both come from the culinary experts at Seabourn.

One day soon, guests will toast a sunset at the Sky Bar to begin another memorable Seabourn evening. Later, outside at Earth & Ocean, in The Restaurant or on their private veranda, their waiter will unveil a fragrant, delicious dish from Seabourn’s onboard chefs. Until that day, Chef Tony Egger and mixologist Brian Van Flandern suggest two recipes to help bring extraordinary Seabourn Moments home to you — until they can welcome you in person on board.

DINNER: ZITI PASTA

Ziti Pasta Eggplant & Albacore Tuna Caponata with Black Olives, Fresh Basil and Parmesan Cheese

Serves Two

This recipe is a twist on the classic Sicilian Caponata typically served with grilled fish such as fresh tuna. We replaced the fresh tuna with a canned albacore tuna. We found in our Pantry and serve it over any kind of short pasta.

INGREDIENTS NEEDED

FOR THE CAPONATA:

2 tablespoons extra virgin olive oil

1 medium eggplant, small diced

1 small white onion, small diced

4 pieces garlic cloves, finely chopped

10 pieces cherry tomatoes, halved

2 tablespoons capers in vinegar, rinsed and roughly chopped

1 tablespoon red wine vinegar

1 pinch red chili flakes, crushed

1 tablespoons fresh basil, chopped

1 small tin (4oz./113grams) albacore tuna, (in water or/in oil, drained, chopped)

Salt and fresh black pepper

FOR THE PASTA:

½ pound / 450 grams ziti pasta, or any other short pasta

3 tablespoons extra virgin olive oil

FOR THE GARNISH:

2 tablespoons black olives, pitted and halved

1 handful fresh basil leaves

3 tablespoons parmesan cheese, freshly grated

2 tablespoons extra virgin olive oil

COOK IT

STEP 1 – COOK THE CAPONATA

In a large, skillet, heat 1 tablespoon of the olive oil over medium heat.

Add eggplant and cook, stirring occasionally until golden brown about 5–7 minutes, remove eggplant from pan and set aside.

Add 1 tablespoon olive oil back into the hot pan.

Add onions and stir until softened about 2–3 minutes, then add garlic and cook for 1 more minute.

Add tomatoes, red chili flakes, capers, red wine vinegar and the already cooked eggplants, then cover with a lid and cook under low heat until vegetables are tender and slightly thickened, for about 5 minutes.

Add chopped tuna and cook for another 2 minutes.

Then add chopped basil and season to taste with salt and fresh black pepper.

Set aside.

STEP 2 – COOK THE PASTA

In a large pot of boiling salted water, cook pasta as per cooking instructions on pasta package you use.

Drain the pasta from all the water and set aside.

STEP 3 – FINISH THE DISH

Transfer the cooked pasta to the serving dish.

Spoon the eggplant-tuna caponata over the pasta.

Garnish with the black olives and top with freshly grated parmesan cheese, fresh basil leaves and extra olive oil drizzles.

COCKTAIL: NEW YORK COSMOPOLITAN

INGREDIENTS:

1 ¼ oz. Ketel One Vodka

¼ oz. Absolute Citron

¼ oz. Cointreau

½ oz. Fresh Lime Juice

½ oz. Simple Syrup

¼ oz. Fresh Cranberry

GLASSWARE: Cocktail Coup
GARNISH: Flamed Orange Peel

How to Flame an Orange Peel:

Cut off a thin slice of Orange Peel approximately 1 inch by 1 inch(without the white membrane). Hold it over the cocktail and squeeze the peel to release the oils over a lid match. (Don’t get too close to the match to avoid burning the peel, which would spoil the cocktail)

METHOD:

Place all ingredients into cocktail tin, add large ice cubes, shake vigorously, and taste for balance, double strain into coup, garnish with orange peel and serve.