This is another meal we made using the tuna caught on our sail from Cape Jaffa to Rivoli Bay in South Australia’s south east. In fact Dwayne cooked this and the accolades are all his, however there was a small group effort involve due to the circumstances.
The day after catching this very delicious little fishie, we were motor-sailing to Port MacDonnell. There was not a breath of wind but the swell was four metres. The swell makes me feel very ill so I was sitting up on the cabin top in the fresh air, with Katrina who was on this trip with us (Katrina also felt sick in the cabin at this stage).
Dwayne decide he wanted tuna pasta for lunch so he asked me what he should do. So as I sat on the cabin top making suggestions as to what he should put in it, Katrina sat in the cockpit chopping the veggies and Dwayne was in the galley cooking up an awesome warm savoury meal which is just what Katrina and I needed!
Dwayne made his creamy tuna sauce with garlic, onion, white wine, chilli, zucchini, capers, lime juice and cream. The end product was delicious!
More often than not, I cook dinner with only the ingredients on board i.e. no trip to the shop to get lettuce or tomato. If I want to make a salad it will often consist of tinned beans or quinoa and any vegetable I may have on board. Our fridge is not very big so I cannot often get veggies that take up a lot of space such lettuce, or veggies that damage easily. I do however sprout my own beans and seeds.
On this particular day in Broken Bay we were tucked away in Jerusalem Bay enjoying the seclusion when I had a hankering for a fresh salad with my dinner.
A search through my fridge revealed a carrot, half a zucchini, finger limes and a container of freshly sprouted mung beans. We also had oranges and some mustard seeds sprouting which were ready to use.
So here is what I did.
I made a salad with grated carrot and zucchini. Added peeled and chopped orange, mung beans, mustard sprouts and the pulp from one finger lime.
I served my salad topped with barbequed blue fin tuna (caught in South Australia) and finished it with a drizzle of dressing made with orange juice, Dijon mustard and olive oil. Garnished with more finger lime. Yum!
Note: Finger Lime is a delicate rainforest tree that naturally occurs as an understorey tree in SE Queensland and Northern NSW.