Executive Chef Walter Rosner of the Silver Shadow hails from a small village in the Austrian countryside where he started his culinary career at a 5-star hotel. After extensive experience in the Tyrolean Alps, Burgundy (France) and top-rated Connecticut (USA) restaurants where he won major plaudits from the New York Times, he worked on several cruise lines before finding his home in December 1994 with Silversea Cruises.

Here Chef Rosner shares with readers of Prow’s Edge his recipe for an unusual appetizer.

For more information on Silversea Cruises visit the web site at www.silversea.com



WALTER ROSNER

Other Chefs

Chef Zoran ( Elegant Cruises)
Georges Blanc (Carnival)
Marc Calderbank (Hebridean)
Gregory Hoop (Majestic)
Franck Jeandon (Regent)
Palle Jorgensen (Fred Olson)
Chef Nader (Windstar)
Daryl Neamtu (Windstar)
Villardo R Purificacion (Costa Cruises)
Walter Rosner (Silversea Cruises)
Manfred Schaller (Crystal)
Wolfgang Wasshausen (Holland America Line)
Karl Winkler (Cunard)
Sesame Seared Saku Tuna Loin with Marinated White Radishes with Soya and Wasabi Dressing
(Serves 10)

Ingredients

600 g Saku tuna loin
200 g sesame seed
100 g ginger pickles (julienne)
10 pcs Norisheet cut in triangles

Marinated white radishes

300 g white radishes sliced very fine
2 tbsp rice vinegar
4 tbsp regular corn flower oil
1 tbsp chopped parsley
salt & pepper

Wasabi-Soya sauce (for 40 portions)

2 dl soya sauce
1 dl water
cornstarch
2 tbsp Wasabi
1 dl sesame oil
1 dl regular cornflower oil


Preparation

1. Slice cylinders in the tuna loin 10 to 15 cm long and 4cm across. Roll them in sesame seed and wrap in cling film, keep in fridge for minimum 2 hours

2. For the Wasabi-soya sauce: bring to boil the soya sauce and water. Make a liaison with corn starch and cool down. When it’s cold add the Wasabi and slowly add the oil while whisking continuously. Taste and if the sauce is still too salty, add a little more oil.

3. Finely slice the white radishes with a slicer and marinate it with vinaigrette made with rice vinegar, mustard and corn flower oil. Season to taste and finish with the chopped parsley.

4. Sear the tuna loin on a flat grill until the outside coloration is good but the tuna needs to be raw inside. Do not season the tuna. Cool down before serving.

5. For the presentation: Arrange the marinated radishes in the center of the plate and 4 slices of tuna 1/2 cm thick on top of the radishes.

6. Finish with the ginger pickles on top of the tuna and the triangle of Nori sheet à la minute for decoration. (It is important to add the Nori sheet at the last moment.)

7. Finish by spooning a cordon of sauce on the top of the tuna meat and around the plate.
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