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BRINGING EXTRAORDINARY HOME

One day soon, you will toast a sunset at the Sky Bar to begin another memorable Seabourn evening. Later, outside at Earth & Ocean, in The Restaurant or on your private veranda, your 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 you bring extraordinary Seabourn Moments home - until we can welcome you in person on board.

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 Coupe
GARNISH: Flamed Orange Peel

HOW TO FLAME AN ORANGE PEEL:

Cut off a thin slice of Orange Peel (without the white membrane). Hold it over the cocktail and squeeze the peel to release the oils over a lit 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 coupe glass, garnish with orange peel and serve.

ZITI PASTA

Ziti Pasta Eggplant & 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 canned 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 cherry tomatoes, halved

2 tablespoons capers in vinegar, rinsed and roughly chopped

1 tablespoon red wine vinegar

1 pinch red chili flakes, crushed

1 tablespoon fresh basil, chopped

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

Salt and fresh black pepper

FOR THE PASTA

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

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

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

3. Add 1 tablespoon olive oil back into the hot pan.

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

5. 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.

6. Add chopped tuna and cook for another 2 minutes.

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

8. Set aside.

STEP 2 - COOK THE PASTA

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

2. Drain the pasta from all the water and set aside.

STEP 3 - FINISH THE DISH

1. Transfer the cooked pasta to the serving dish.

2. Spoon the eggplant-tuna caponata over the pasta.

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

WITH YOUR SEABOURN ENQUIRY

Keeping the dream of cruising alive

We are open for business and are only a phone call or email away.
Covid-19 update - Seabourn has extended the voluntary pause of its global ship operations into October and November 2020