Silver Travel Cook Club

July 2024 – The Finest Cuisine at Sea®

A big part of every holiday is enjoying the delicious dining on offer. From the delights of sampling local delicacies, the pleasure of having someone else do the cooking (and washing up!), and simply sitting back and enjoying the dining experience wherever in the world you are.

Our partners for this month’s Silver Travel Cook Club, Oceania Cruises, lead the way in providing The Finest Cuisine at Sea. Their destination-intensive voyages and highly curated travel experiences make the world feel wide — and your journey, full of possibility. You’ll discover an intimate ship experience where the focus is on you, not everyone else. And you’ll travel in style, in sophisticated and chic staterooms and suites that rival the finest boutique-style hotels. And like a fine hotel, artfully plated cuisine crafted by talented chefs is always on the menu, all day every day, and at no extra charge to you.

Relaxed yet refined

Onboard Oceania’s eight ultra-premium ships, superb gourmet restaurants serve delectable dishes created à la minute and offer a remarkable array of choices, from Continental cuisine to authentic Italian to classic steakhouse fare.

Recently expanded relaxed dining options include new sushi and Indian cuisine offerings at Terrace Café and a revamped poolside lunch menu at Waves Grill. Meanwhile, Aquamar Kitchen presents a decidedly fresh perspective on dining and the pursuit of wellness. At breakfast, the smoothies, cold-pressed juices and energy bowls shine, while at lunch the avocado toast selections and globally inspired salads and wraps are incredibly flavourful and satisfying. Heartier options include an Impossible™ burger, yellowfin tuna tacos and a crunchy chicken sandwich among several others. The beverage menu will feature a selection of premium, award-winning non-alcoholic wines, Pierre Zero from France as well as a refreshing collection of mocktails crafted with Lyre’s non-alcoholic spirits.

Recipe: Yellowfin Tuna Poke Bowl

Try The Finest Cuisine at Sea for yourself with this delicious recipe for a Yellowfin Tuna Poke Bowl, served at Oceania’s wellness-inspired Aquamar Kitchen.


  • 1 ¼ pound fresh yellowfin tuna, cubed (also known as ahi tuna)
  • 1 ¾ cup white rice 1 ⅓ cup frozen edamame (shelled)
  • 1 ⅓ cup seaweed (fresh or frozen)
  • 2 Hass avocados (approx. 10 ½ oz)
  • 3 large carrots (sliced thin) ½ daikon radish (sliced thin)
  • 1 ripe mango (approx. 10 ½ oz)
  • 1 ¼ tablespoon scallions (green onions)
  • 1 tablespoon sesame seeds (toasted)


  • ¼ cup sesame oil
  • 1 teaspoon sea salt
  • 1 teaspoon Japanese
  • 7 spice seasoning blend (Shichimi Togarashi)

Fresh Wasabi Dressing:

  • 1 teaspoon wasabi
  • 1 tablespoon of garlic (peeled and minced)
  • 1 tablespoon of fresh ginger (peeled and minced)
  • ½ cup Mirin
  • ⅓ cup Yuzu juice (hint: substitute Meyer lemon juice with a dash of grapefruit juice)
  • ½ cup olive oil
  • 1 cup of canola oil (corn or vegetable oil can be used)


  1. Cook the rice according to package instructions. Meanwhile, combine ingredients together for the wasabi dressing and set aside. In a bowl, combine ingredients for the marinade, but do not marinate tuna in advance.
  2. When ready to serve, toss the diced tuna in the marinade to coat and spoon over the rice. Place all the other ingredients around the tuna.
  3. Garnish with sesame seeds and scallions.

How to win a copy of Oceania Cruises’ The Culinary Center Favourites Recipe Collection

Comment below and tell us what your favourite meal at sea would be and why.

A winner will be chosen at random in early August 2024.
The competition closes on 31st July 2024.

See all of our Silver Travel Cook Club recipes.

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48 Responses

  1. Prawn cocktail, monkfish supreme and chocolate brownie. This is because I really enjoy the flavours in this meal.

  2. I would like a vegetarian curry as I never make them at home because my husband does not like them. But on a cruise we can choose whatever we want.

  3. We went on a River Cruise some years ago down The Mekong and the food we had onboard was amazing. My favourite had to be a local dish (no idea what it was called) It comprised of fish and vegetables in a creamy sauce with rice. Sooo good.

  4. Grilled swordfish steak for me, which I first had in Malta when serving in the RAF in the seventies.

  5. Totally agree with another commenter, fancy fish and chips would be my choice because it sounds like the perfect accompaniment to being at sea!!

  6. A mixed seafood cocktail with a delicate sauce, a beautifully cooked chicken Kiev with fresh vegetables and any kind of chocolate/nut/ice cream combination.

  7. A seafood buffet with Middle Eastern salads, accompanied by a glass or two of well chilled champagne would hit the spot.

  8. My favourite meal at sea would be cooked by someone else and include fresh shellfish, followed by a delicious desert.

  9. Lobster Thermidor as it is not something I would make myself but it would be lovely to have it made for me.

  10. Melanzana parmigiana- it is my favourite meal and I’ve never seen it offered when on a cruise !

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