Palo's Grilled Tuna Recipe from Disney Cruise Line

One of the most celebrated dishes from <strong>Palo</strong>—Disney Cruise Line's signature adult fine-dining restaurant—is the <strong>Grilled Tuna</strong> served with truffle-infused potato risotto, garlic-marinated artichokes, and tarragon-veal jus. Disney Cruise Line has released the full at-home recipe so guests can recreate this sophisticated entrée in their own kitchens.

Palo, the adults-only fine-dining restaurant aboard Disney Cruise Line ships, is legendary among frequent cruisers for its Italian-influenced menu and intimate atmosphere. One dish that consistently draws acclaim is the Grilled Tuna—seared ahi tuna steaks served alongside truffle-infused potato risotto, garlic-marinated artichokes, and a rich tarragon-veal jus. Disney Cruise Line has made the full recipe available for home cooks who want to bring a taste of Palo to their own table.

About Palo and Its Signature Tuna

Palo takes its name from the gondolier's pole used in Venice and offers an intimate setting reserved exclusively for adult guests. The restaurant's menu draws on northern Italian culinary traditions, with a strong emphasis on quality proteins, handcrafted pastas, and refined sauces. The Grilled Tuna is among the most requested dishes—four components working together to create a restaurant-quality plate that balances richness (truffle potato risotto), acidity (marinated artichokes and cherry tomatoes), and depth (tarragon-veal jus).

The Full Recipe

Below is the complete at-home recipe for Palo Grilled Tuna with Truffle-Infused Potato Risotto, Garlic-Marinated Artichokes, and Tarragon-Veal Jus. Serves 4.

Potato Risotto

Ingredients

• 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

Instructions

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.

Tarragon Veal Jus

Ingredients

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

Instructions

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.

Garlic-Marinated Artichokes

Ingredients

• 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

Note: Artichokes packed in oil can be found in specialty grocery stores and some supermarkets.

Instructions

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.

Grilled Tuna

Ingredients

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

Instructions

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.

Plating and Serving

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.

What This Means for Disney Cruise Fans

The Palo Grilled Tuna recipe is a rare look at the technical precision behind one of Disney Cruise Line's most beloved dining experiences. Each of the four components—the truffle potato risotto, tarragon-veal jus, marinated artichokes, and perfectly seared tuna—can be prepared separately in advance, making it an impressive dinner party centerpiece. Guests looking to experience the original aboard a cruise can browse upcoming sailings at DisneyCruise.com.