Rouge Thon
The day before I joined the yacht for 2 weeks trial, I went to Cannes and met up a friend. Cannes as some of you know was my base last year.
I arrange to meet my friend at the gare – station but the bus did not turn the usual route.
It turned left passing the marche. So I took the chance to walk around the market and took series of photos of this lady and her tuna.
We just came back from St Tropez. I will soon post photos how we cook at the boat when it cruises at 50 knots at 38kph. This is a fast yacht am working. The chef/butler of the family is not used to boats… that will be another story to share. Getting sea sick and cooking!
I do not cook when Chef is with us, I do the crew food when Chef is not around.
The family have left for London except for the Mrs J. We might go to Cannes with the boat and tomorrow I will be doing my BIG SHOPPING. Food and things we need living and working on board.
Enjoy the photos at the moment I have a tuna overdose. Chef has been cooking fresh tuna 3 days in a row and the kids love canned tuna.
Now what’s your favourite way of preparing fresh tuna? I love mine seared with ginger and served with salad. Or carpaccio of tuna…
Nice to read you again Sha! Great pictures, I can get a feel of the place!
Um… inihaw? 😀 Lovely pix! As always!
lucky you, sha.. i am busy too.. we have a very good week end… my husband helps me a lot.. so far this time the tourist have stayed for the whole week and not just weekend.
With our extension of the shop.. the usual clients are glad about it.. and hope to satisfy more of their needs. Can’t wait to see your post cooking on board.
A++
man, i could use one of those slices! prito a bit crisp, toyo, kalamansi with chili for sawsaw, then a bulanglang soup on the side, with warm rice…kalami!!!
i wish we had markets like that here.
That knife is surely long and sharp. I like my tuna fish grilled till golden brown then let it sits with the salad veggies & squeeze lemon on top of it.
Grilled tuna! Basted with garlic teriyaki sauce. Rocks!
Eat it raw with wasabi and some soy sauce. Tastes wonderful if it is fresh.
hello ate! nice pics! are you back now in Greece?
ooohh i forgot.. you are still at your work i guess
mmm-mm tuna! my most favorite of foods, besides other seafood such as shrimp, crabs, mussels and lobster. diri mahal kaayo ang tuna ‘day sha…intawon kaloy-i $22 per pound at the fresh seafood market…and then we saw the label…”PRODUCT OF THE PHILIPPINES”.
palit gyud intawon mi, bahala na’g layo kaayo ug gi-gikananan. it was delicious! i love it marinated with soy sauce, kalamansi (or lemon), a bit of brown sugar, a dash of oyster sauce, and lots and lots of garlic and then grilled, preferably over charcoal. drooool…
sinigang… sinigang… sinigang. That is the only word that comes out of my mind at the moment. Hope you had a great easter!
kinilaaw!!!with ice cold san mig. the head ? grilled wilth lemon butter sauce.
same as bay : “Eat it raw with wasabi and some soy sauce. Tastes wonderful if it is fresh.”
and of course sinigang…hehe 🙂
what are those pointy things in the back… flat, wide, and sticking in the air
yes, sinigang…how could i have forgotten? 🙂
thanks, dexie.
THOSE ARE SWORD FISH AT THE BACK
I love it also in sinigang sa miso, yummy!
I miss you, Sha!
Upps, I forgot, ang sarap din ng tuna from GenSan.