Recipe: Disney Cruise Line’s Grilled Tuna with Garlic-Marinated Artichokes & Cunard Cruise Line’s Bee-Dazzled

National Artichoke Day in March 16 - Photo by Canva

You could celebrate today's National Artichoke Day with another creamy dip or you could step outside the box and check out Disney Cruise Line’s decadent grilled tuna paired with garlic marinated artichokes. Served with a side of truffle-infused potato risotto and a tarragon-veal jus, this meal will leave you feeling fancy. Pair it with Cunard’s Bee-Dazzled cocktail which features honey water and fresh citrus notes with a bitter undertone. You’re sure to be transported to your favorite cruise line’s elegant dining room with this sumptuous meal.   

Grilled Tuna with Garlic-Marinated Artichokes, Truffle-Infused Potato Risotto, and Tarragon-Veal Jus – Disney Cruise Line

Makes 4 servings


Potato Risotto

  • 1/2 pound russet potato, peeled and cubed
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1 cup dry white wine (such as chardonnay)
  • 1 cup heavy cream
  • Coarse salt and freshly ground black pepper, to taste
  • 1 tablespoon white truffle oil
  • Freshly grated parmesan cheese, to taste

Tarragon Veal Jus

  • 1 1/4 cups veal stock
  • 1 cup dry red wine (such as merlot)
  • 3 stalks fresh tarragon

Marinated Artichokes

  • 1/2 tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • 1/2 shallot, sliced
  • 4 artichokes packed in oil,* drained, cut into thirds
  • 12 cherry tomatoes, halved
  •  2 tablespoons chopped fresh chives
  • Coarse salt and freshly ground black pepper, to taste

Grilled Tuna

  • 4 (1/2-pound) ahi tuna steaks
  • Extra virgin olive oil, for grilling
  • Coarse salt and freshly ground black pepper, to taste


For marinated artichokes:

  1. Heat oil in a large sauté pan over medium heat until it shimmers. Add shallot and garlic, cooking until fragrant and golden.
  2. Add artichokes, tomatoes, and chives. Season to taste with salt and pepper. Sauté until tomatoes just begin to soften, 2 to 3 minutes. Remove from heat, cover, and set aside until ready to serve.

For tarragon veal jus:

  1. Combine red wine and tarragon stalks in a medium saucepan over medium-high heat. Simmer until reduced by 1/3, about 15 to 20 minutes.
  2. Add veal stock and simmer until reduced by 1/3, about 15 to 20 minutes.
  3. Strain mixture through a fine-mesh sieve and set aside until ready to serve.

For potato risotto:

  1. Bring a pot of salted water to a boil. Cook potatoes until tender but not falling apart, about 8 to 10 minutes.
  2. Meanwhile, heat oil in a large sauté pan over medium-high heat. Add shallot, cooking until translucent. Add garlic and cook 30 seconds, or until very fragrant and golden.
  3. Add white wine, simmering until reduced, about 3 minutes. Add cream, simmering until reduced and slightly thickened, about 3 to 4 minutes. Add salt and pepper to taste.
  4. Drain potatoes and return to hot saucepan to allow excess water to evaporate.
  5. Gently fold cooked potatoes into cream mixture. Add additional salt and pepper to taste. Remove from heat and fold in truffle oil and parmesan cheese.

For grilled tuna:

  1. Preheat grill to 400°F.
  2. Rinse tuna steaks and pat dry. Brush both sides with oil and season with salt and pepper.
  3. Place tuna on hot grill and sear each side 2 minutes for rare. If you prefer well done, cook an additional 2 to 3 minutes per side.

To serve: Evenly divide potato risotto among 4 serving plates. Cut tuna steaks in half and place over potatoes. Evenly divide artichoke mixture among plates and drizzle with tarragon veal jus.

*Note: Artichokes packed in oil can be found in specialty grocery stores, some supermarkets, and online at

The Bee-Dazzled – Cunard Cruise Line


  • 2 fl oz (60 ml) Seedlip Spice 94
  • ¾ fl oz (22 ml) honey water (equal parts honey and water)
  • ½ fl oz (15 ml) freshly squeezed orange juice
  • ¼ fl oz (7.5 ml) freshly squeezed lime juice


  • Half fill a cocktail shaker with ice cubes.
  • Pour the Seedlip Spice 94, honey water, orange and finally the lime juice over the ice.
  • Shake vigorously for 20 seconds to combine, and using a cocktail strainer, strain the cocktail into a stemmed glass.
  • Decorate with a dehydrated orange wheel or garnish of your choice. Serve and enjoy!

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