Meet Oceania Cruise Lines Senior Executive Chef Alban Gjoka. Alban comes from Ebrusco of Franciacorta, the most famous area in the lake of D’Iseo known for its wine, olive oil and the most traditional food in all of Lombardia, Italy.
He spent the first years of his life at his grandmother’s house where he discovered a passion for cooking and took his first steps in the kitchen helping her prepare Sunday dinners for his family.
In his teenage years he began his culinary studies in the Academia della Cucina Italiana in Milan and completed his apprenticeship at the Four Seasons in Milan. Since completing his education, he has worked a variety of kitchens developing his skills and learning from some of the most talented chefs including Ferran Adria and Joel Robucchon. Alban has worked at restaurants all over the world including the Four Seasons in Milano, Italy and Bvlgari Hotels and Resorts in Uluwatu, Bali. He has also worked for Mario Batali B & B in Las Vegas and the Bvlgari Restaurant in Tokyo. Alban began his life at sea with Oceania Cruises in 2008. It was a chance for him to combine his passion for food with his love of travel. Alban is proud to work for a company that is known for serving the finest cuisine at sea. Here he shares with you his recipe for Poisson Cru A La Tahitienne (Tahitian Marinated Fresh Fish).
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Poisson Cru A La Tahitienne (Tahitian Marinated Fresh Fish)
Ingredients
1 3/4 lbs. red tuna
8 limes (for juice)
2 tomatoes
1 cucumber
2 carrots
1 small red onion
10 oz coconut milk
Salt and pepper as needed
Directions
Cut the fish in 1 inch cubes. rinse and cut the tomatoes, cucumber in thin slices. Peel and grate the carrots.
Peel and chop the onion very fine. Drain the fish and combine the tuna, lime juice, salt and pepper.
Marinate for 10 minutes. Drain the juice, and add the vegetables and coconut milk.
Marveous Mavens 