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Where are you cruising next ?

I ’ ll restart the culinary operations on the MS Marina as it emerges from dry dock and spend a couple of weeks updating the food and wine pairings .

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Most important kitchen rule ? The philosophy of Oceania is discipline and consistency . We deliver consistent product all year long .

Most underrated ingredient ? Vegetables . They ’ re so much more than a garnish or side dish .

	AHI TUNA POKE BOWL RECIPE
	INGREDIENTS 1 ¾ cup white rice 1 ¼ pound fresh tuna , cubed 1 ⅓ cup frozen edamame , shelled 1 ⅓ cup seaweed ( fresh or frozen and defrosted ) 2 Hass avocados ( approximately 10½ oz ), peeled and chopped 3 large carrots , thinly sliced ½ daikon radish , thinly sliced 1 ripe mango ( approximately 10 ½ oz ), peeled and chopped 1 ¼ tbsp scallions , to serve 1 tbsp sesame seeds ( toasted ), to serve
images : Nick Tortajada ; Oceania	For the marinade ¼ cup sesame oil 1 tsp sea salt 1 tsp Japanese 7-spice seasoning blend ( shichimi togarashi ) For the fresh wasabi dressing ⅓ cup wasabi 1 tbsp garlic , minced 1 tbsp fresh ginger , peeled and minced ½ cup mirin	⅓ cup yuzu juice ( or ⅓ cup Meyer lemon juice with a dash of grapefruit juice ) ½ cup olive oil 1 cup canola oil ( or corn or vegetable oil ) METHOD 1 Cook the rice according to package instructions . 2 Meanwhile , combine all the ingredients for the	wasabi dressing in a medium bowl and set aside . 3 Combine all the ingredients for the marinade in a separate bowl . 4 When ready to serve , toss the diced tuna in the marinade to coat . Spoon the marinated tuna over the rice and arrange the remaining ingredients around the tuna . Garnish with the scallions and sesame seeds and serve alongside the wasabi dressing .
			WINTER 2024 • 69