¼ cup balsamic vinegar 2 tablespoons Dijon mustard Combine sprouts, chicken, scallions,


mint and salt. For the dressing combine olive oil, vinegar and mustard, pour over the salad and toss to coat. Cut eggs lengthwise by four for garnish. Serves 6.


Waldorf Bulgur Salad 1 cup bulgur


4 tablespoons hazelnut oil or olive oil 1 cup hot water


2 stalks celery - chopped 1 green apple - chopped ½ cup hazelnuts pecans or walnuts - toasted and chopped 6 tablespoons fresh lemon juice 2 tablespoons chopped fresh chives salt and fresh ground pepper In a medium bowl toss bulgur with


1 tablespoon of oil. Add water and let sit 1 hour. Add remaining ingredients, toss to mix. Marinate 2 hours before serving. Serves 6.


From previous passages I knew


that albacore tuna were possible at these latitudes and we’d set the lines in anticipation of a fresh catch. We had a false start when hooking a small feisty shark and after setting it free, we were soon rewarded with not one, but three fine tuna. This tuna recipe burst with flavor thanks to Dave’s tomatoes.


Tuna with Chickpeas


2 onions – diced dash olive oil 4 tuna steaks 10 cherry tomatoes or 1 can of diced tomatoes


2 teaspoons tomato puree 2 cans of chickpeas 4 teaspoons cumin seeds 1 teaspoon mustard seeds ¼ teaspoon garam masala ¼ teaspoon dried chili flakes 2 handfuls chopped coriander 1 lemon - zest and juice 2 eggs


salt and pepper In a pan dry roast cumin and


mustard seeds until fragrant. Crush seeds in a pestle and mortar. Massage remaining seeds into tuna, add lemon juice and zest. Sauté onion in oil until translucent, add half the seeds, chili and garam masala, sauté 20 seconds, add tomatoes, tomato puree, chickpeas and


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seasoning, simmer 10 minutes. Remove from heat and add coriander. Boil or poach eggs, meanwhile sear tuna on hot griddle. Dish up chickpeas, place tuna on top and top with egg. Garnish with coriander and sea salt.


Unfortunately our plans didn’t pan


out as two intense lows parked over NZ for a week when a large 1032 high pressure cell stalled east of NZ. The resulting squash zone was forecast to have 50 kt headwinds. In an effort to avoid the worst weather, we reefed down and tacked over to a course that had us heading north for Fiji. For a nearly a week we were slammed with continual gale to storm force winds and very large, confused swells. Meals were down to the bare basics and it was surprising that none of our crew succumbed to seasickness. After being lashed with freezing rain as the front passed, left-over rice made a hearty lunchtime soup; the surviving cilantro a perky addition.


Wild Rice Salmon Chowder 2 tablespoons extra virgin olive oil 8 scallions - chopped


1 tablespoon all purpose flour


2 cups milk


½ teaspoon kosher salt 2 teaspoons hot sauce freshly ground pepper 2 cups cooked wild or brown rice 1 lb fresh salmon - cut into bite-sized pieces handful fresh cilantro Heat oil in skillet, sauté scallions for


Lowtide


2 minutes. Sprinkle in flour then whisk in milk. Gently cook, stirring , until sauce thickens, about 4 minutes. Season to taste. Stir in rice, add salmon and gently cook until fish is cooked, about 5 minutes. Garnish with cilantro. Serves 4


Finally, the high picked up her roots


and began her onward journey towards Cape Horn. In doing so the seas calmed as the wind shifted to a more favorable direction for us to sail on our course to the island of Rurutu, then on to Tahiti where tropical fruits replaced my brother’s homegrown veggies and herbs.


Amanda is currently weaving her way


from Fiji through the remote islands of Vanuatu. To see of she gets to share laplap with her Small Namba friends, sail to www.mahina.com.


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48° NORTH, SEPTEMBER 2010 PAGE 37


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