FLOWER POT KITCHEN: DISNEY’S SPRINGS ORLANDO BOATHOUSE YELLOWFIN TUNA POKE

8 May 2021

DISNEY’S SPRINGS ORLANDO BOATHOUSE YELLOWFIN TUNA POKE

Sumptuous sweet, sour, sesame, marinated raw yellowfin tuna served on top of a avocado guacamole with fresh mango, served with a drizzle of sweet chilli sauce and microgreens.

My all time favourite tuna poke, I have tried my best to replicate the Disney Springs Boathouse tuna poke, I get to go there on vacation with my family and it is virtually the first place we go too off the plane and bear in mind from our front door in the UK to our USA Florida front door is 4391 miles and 15 hours travelling that says it all! My husband is all about the oysters, as am I but the greedy girl in me also wants the tuna poke as that has my heart or is that my stomach! We always share our food choices but NO! not in the boathouse restaurant this is the one place on Earth so far, (and we’ve travelled and eaten in some great places and countries) that we have to order our own full choices regardless if we’re both ordering the same! We return several times and enjoy much more of the menu too.

Marinade time 30 mins / Prep time 10 minutes

Ingredients

(serves 2)

MARINADE

2 tbsp light soy sauce

1 lime juiced

1/4 sesame oil

1 tsp rice wine vinegar

227g / 8oz yellow fin tuna diced

2 avocados mashed

1 tbsp finely chopped coriander

1 ripe mango finely chopped

Sweet chilli sauce

Microgreens including coriander

There is one ingredient I don’t recognise and that is the red and white striped possibly reddish under the microgreens, I think from memory it may be a Japanese radish?

First marinate the tuna in the soy, lime, sesame oil and rice wine vinegar, I like to start with the soy, add half the lemon juice, 1/4 tsp sesame oil and a dash of rice wine vinegar, this I then adjust to taste, I like to balance this marinade so it is not sour.

Leave the tuna to marinate for at around 30 minutes to much longer and the lime juice will cook the tuna (like ceviche).

Mash the avocados, stir through the mango and coriander reserving a tiny pinch for the sweet chilli sauce, seasoning is optional but because of the soy marinade I actually hold back! Don’t faint!

To assemble I do use a large 5” professional plate moulding ring, fill half with the avocado and mango mix, top with the marinated tuna, remove the ring, top with microgreens and then pour a generous drizzle of the sweet chilli sauce around of the base of the plate, sprinkle a little hint of coriander and your done, enjoy.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.