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Make an Amazing Recipe from David Burke’s Food & Beverage Aficionado Cruise

Culinary Council Member David Burke recently hosted his first Food & Beverage Aficionado Cruise. During the voyage, he hosted cooking demonstrations, talks and book signings, as well as an intimate, reservations-only dinner at the Pinnacle Grill.

David Burke

David Burke DInner

David Burke dinner

During his cooking demonstration, Chef Burke made a delicious tuna recipe, and now we’re sharing it with you!

TUNA IN MUSTARD-SEED CRUST with Shrimp and Tomato Vinaigrette

David Burke

David Burke

David Burke

Ingredients for Tomato Fondue

½ C olive oil
1 small onion, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
3 lbs canned Italian plum tomatoes, peeled and seeded
T freshly ground pepper
1 T coarse or kosher salt
½ C freshly basil, chopped
1 pt chicken stock

Tomato Fondue

Heat olive oil in a saucepan. Add onion, celery, and garlic, and cook over a low heat for 3 minutes, stirring occasionally. Add tomatoes and remaining ingredients, including reserved tomato juice. Simmer over low heat for 2 to 3 hours, or until tomato mixture has a thick, almost pastelike consistency. Allow to cool and spoon into food processor. Process for 30 seconds. Mixture should not be completely smooth.

Ingredients for Vinaigrette

12 medium shrimp with shells
½ C tarragon vinegar
1 T fresh tarragon, chopped; or
1 tsp dried tarragon
½ C tomato fondue
¾ C olive oil

Shrimp and Tomato Vinaigrette

Combine shrimp shells, vinegar, and chopped tarragon in a saucepan. Bring to a simmer and cook for 3 to 5 minutes, until liquid is reduced by half. Strain and discard shells and tarragon. Return liquid to saucepan. Add Tomato Fondue and gradually whisk in olive oil over low heat. Season to taste. Reserve.

Ingredients for Beer Batter

½ C dark beer
½ C seltzer or club soda
1 T mustard oil
1 egg white
1 tsp cayenne pepper
1 tsp coarse or kosher salt
1 C finely milled flour

Beer Batter for Onion Rings

Place beer, seltzer or club soda, mustard oil, egg white, cayenne pepper and salt in a large bowl. Whisk until ingredients are mixed. Gradually add flour until all ingredients are thoroughly combined.

Ingredients for Tuna

1 2 lb tuna steak
2 egg whites, lightly beaten
2 T dijon mustard
4 T mustard seeds
4 fresh bread crumbs
½ C olive oil for sautéing tuna
12 med. shrimp, peeled, deveined
olive oil or ginger oil
2 bunches watercress
½ C cooked corn kernels
1 T soy sauce
1 tsp ginger, chopped
1 T honey
watercress sprigs

Tuna in Mustard-Seed Crust

Cut steak into 4 portions. Portion will be thick and look like logs. Season steak. Combine egg whites and Dijon mustard. Mix well. Coat tuna steaks with egg mixture. Combine mustard seeds and bread crumbs. Mix well. Coat tuna steaks with bread crumb mixture. Heat oil in a sauté pan. Add tuna steaks and cook over medium heat turning steaks from side to side until golden brown on all sides, approximately 30 seconds on each side for a total of 2 minutes. Do not over cook. Tuna steaks are best rare to medium rare. Remove tuna steaks from pan and keep warm. Season shrimp with salt and pepper and cook quickly in sauté pan for 1 to 2 minutes, turning until shrimp are firm. Remove from pan and keep warm. Drain oil from pan and wipe clean with a paper towel. Add olive oil or ginger oil to pan. Add watercress and corn. Stir to mix. Add soy sauce, ginger and honey and cook stirring, for 30 seconds. Season to taste.

David Burke

If you want to join your favorite Culinary Council member or one of our beverage partners, check out the Food & Beverage Aficionado Cruises!

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