What to Eat when Sailing: 10 Simple Meals Ideas for Your Sailing Holiday

Dear sailors and sailing lovers! Looking for some fresh ideas on what simple meals to prepare during your sailing holiday? You’ve come to the right place! Learn how to prepare simple but delicious food aboard your bareboat charter in no time following the recipes written by Janko, a professional skipper with vast experience in all areas related to sailing.

What Food Should I Bring on a Sailing Trip?

On a sailing trip, you should bring pasta, vegetables, fruit, bread, meat, cheese, milk, rice and eggs. These are the ingredients you can make almost anything with. Therefore, it would be great if you brought these ingredients on board.

You should always bring some food on a sailing trip. It is the best option as you will not always need to go back to the land to fill your stomach. Nothing is stopping you from making delicious meals on your boat.

Foodwise, on a sailing trip you must bring pasta, vegetables, fruit, and bread. Those are the essentials. Even better would be to plan your meals ahead of time, and bring all the food necessary. You can store the food in the fridge and just cook it as the days go by. Besides the essentials, we also suggest bringing meat, cheese, milk, rice, and eggs. If you’re skilful or you just feel lucky you can catch your fish or even shellfish. But if you just want to lay back and enjoy your holiday, you can buy it at a good price.

What do You Eat on a Boat?

Our suggestions include the following: tuna salad with lentils, carrot salad with marinated anchovies, farfalle with anchovies, prawns with green noodles, shellfish pasta salad, pasta carbonara, pasta bolognese, tagliatelle with olives, fusilli with tuna and tomato sauce, meat risotto, tapenade, and bruschetta. There’s a ton of simple meals you could prepare while sailing. The most important factor is that it is not time-consuming because you want to enjoy your holiday to the fullest.

What Kitchen Appliances does a Sailboat have?

Charter boats come with standard kitchen equipment – dishes, cutlery, mugs, glasses, bowls, and pans. When it comes to kitchen appliances, you will find a refrigerator and stove with an oven on every boat, whereas larger boats will also have a microwave, ice-maker, and other appliances at your disposal.

Now let’s get back to our simple meal recipes. Bon Appétit!

10 Dishes to Eat when Sailing:

Bonus – Simple “boat-made” Meals:

Refreshing Salads

Tuna Salad with Lentils

Fresh tuna combined with lentils in a fabulous salad

Tuna fish has always been one of the most important fish species, and tuna fishing has a long tradition in the Adriatic. This fish is a delicious source of healthy omega-3 fatty acids and protein. Even though it is just a salad, this is a plentiful and delicious meal. Learn how to make yummy tuna salad with lentils yourself.

Ingredients

• 2 garlic cloves, minced
• 1 cup green or brown lentils, washed and picked over
• 1 bay leaf
• 1/2 medium onion
• 1 fresh tuna
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon chopped chives
• 1 tablespoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 tablespoon sherry vinegar or red wine vinegar

The preparation time for this meal is 20 minutes and the cooking time is 45 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

How to Prepare

1. Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan. Add water. Bring to a boil, reduce the heat and add salt to taste. Cover and simmer 30 minutes until the lentils are tender. Remove the onion and bay leaf. Drain the lentils through a strainer and set over a bowl.
2. In a large bowl, mix together the tuna, parsley, chives and drained lentils.
3. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.

Carrot Salad with Marinated Anchovies

Carrots and anchovies mixed in an interesting salad

Marinated anchovies are a speciality on the Adriatic coast, and the Adriatic anchovies stand among the finest in the world! If you like the idea of marinated anchovies in a fresh salad, check out how to prepare carrot salad with marinated anchovies.

Ingredients

• 5 medium carrots, scrubbed, thinly sliced
• 3 tablespoons fresh lemon juice
• 4 tablespoons extra virgin olive oil
• 2 teaspoons pepper
• Salt
• 12 marinated white anchovies
• 1/4 cup parsley leaves

The preparation time for this meal is 15 minutes and the total time is 20 minutes. Recommended serving is 1 scoop. This recipe yields 4 servings.

How to Prepare

1. To begin with, mix carrots with lemon juice, olive oil, and pepper in a medium bowl. Season with salt. Massage carrots with your hands until softened.
2. After the first step, transfer carrots with their juices to a platter and top with anchovies. You can also add feta cheese if you want. Drizzle with remaining olive oil and scatter parsley and remaining pepper over the dish.

Simple Seafood Meals

Farfalle with Anchovies

Classic Italian pasta with a Mediterranean twist

Another dish containing this delicious small fish is farfalle with anchovies. Farfalle refers to bow-tie-shaped pasta whose name is derived from the Italian word meaning ‘a butterfly ‘– Farfalla. Find all the details on how to prepare farfalle with anchovies.

Ingredients

• Farfalle pasta
• 1/4 cup extra virgin olive oil
• Marinated anchovies
• 4 peeled and cut tomatoes
• 3 cloves of garlic, minced
• 80g black marinated olives
• Salt and black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• Half a glass of dry white wine
• Few oregano leaves

The preparation time for this meal is 20 minutes and the total time to prepare it is 30 minutes. Recommended serving is 2 scoops. This recipe yields 5 servings.

How to Prepare

1. Farfalle should be cooked in a lot of boiling water. To reach the additional flavor you can add a pinch of salt, few drops of olive oil, and one big clove of garlic, squeezed or cut into large pieces. Cook farfalle strictly according to the manufacturer’s instructions to gain a perfect consistency of the pasta. The sauce should be cooked before the pasta.
2. Remove the pits from some 80 g of black marinated olives, cut the olives, and put them on the warm olive oil in a deep pan. Don’t fry the olives! Add two squeezed cloves of garlic and simmer it all on moderate heat until the garlic leaves its scent.
3. Add four peeled and cut tomatoes (better fresh than tinned) and continue simmering and stirring it gently. Finally, add some salt and black pepper and after approximately two minutes add half a glass of dry white wine. After another two minutes of simmering the wine should be vaporized and you should remove the pan off the heat.
4. Put cooked farfalle into the sauce; add thinly sliced marinated or salted anchovies and dry oregano leaves. Stir it all well but gently and take it back on fire. Warm it up once again making sure it doesn’t stick to the bottom of the pan. Top with Parmigiano Reggiano.

Prawns with Green Noodles

When prawns fall in love with green noodles

It’s time for prawns – our favourite seafood.  This combination of green noodles and prawns is a true symphony of tastes and is as simple as possible. Find here the recipe for prawns with green noodles to find out more.

Ingredients

• 1/4 cup extra virgin olive oil
• Prawns
• Salt and pepper
• Finely chopped parsley
• Cream
• Grana Padano or Parmigiano Reggiano cheese
• Glass of white wine

The preparation time for this meal is 30 minutes and the total time to prepare it is 50 minutes. Recommended serving is 2 scoops. This recipe yields 4 servings.

How to Prepare

1. Green noodles should be cooked according to the manufacturer’s instructions.
2. Meanwhile, the prawns should be cooked in a warm deep pan on olive oil. Make sure that the oil is not too hot because we do not want to fry them. When they release their liquids add salt and pepper and finely chopped parsley.
3. Stir it gently while simmering and, in the end, add cream.
4. Cook it on medium heat until all the ingredients mix together. Pour the prawn sauce over the noodles in each portion and serve it with cold white wine.

Pasta

Shellfish Pasta Salad

Amazing combination of shell shaped pasta and seashells

Of all shellfish, mussels have the most impressive nutritional profile. If you are a pasta and shellfish lover, you will appreciate our shell-shaped pasta salad with shell recipe.

Ingredients

• Shell shaped pasta (conchiglie or conchiglioni)
• Mussels
• 1/2 cup onion (finely chopped)
• Salt and pepper
• 1/4 cup extra virgin olive oil
• 4 peeled fresh tomatoes
• Bit of sugar
• A glass of white wine
• Balsamic vinegar
• Ground Chili
• Cut green peppers
• Cold white semi-dry or aromatic wine

The preparation time for this meal is 20 minutes and the total time to prepare it is 28 minutes. Recommended serving is 2 large scoops. This recipe yields 4-6 servings.

How to Prepare

1. Like every other pasta, conchiglie should be cooked in salted boiling water. You can add some oil to the boiling water to prevent pasta from sticking when it is done.
2. The soul of this meal is its sauce. Warm some virgin olive oil in a deep pan or a pot and add squeezed onions. When onions leave their sauce and scent, add peeled tomatoes cut into small cubes. Prepare this sauce preferably with fresh tomatoes but tinned ones could also do. Simmer the tomatoes constantly stirring them and add some sugar, the inevitable ingredient when cooking tomatoes; add a glass of white wine and cleaned mussels.
3. When the wine is vaporized add salt and pepper and some water if you notice that sauce is getting too thick and starts to stick to the bottom of the pan. Remove the sauce from fire when it is half reduced. Remove the mussels from the sauce and strain the sauce through a sieve. Put the mussels and cooked pasta in separate dishes and leave them to cool down. Now it is time to finish the sauce by adding some more virgin olive oil, balsamic vinegar, ground chili, and stirring it all with a whisk.
4. The meal is ready to be served when cold mussels and tightly cut green peppers are added to cold pasta, overflowed with the sauce, and stirred together. I did not find a specific name for this cold pasta and mussels salad but I can guarantee that it goes well with a glass of cold white semi-dry or aromatic wine.

Pasta Carbonara

One of the classic pasta dishes

This simple recipe originated in the Italian region of Lazio, or to be more specific, the city of Rome. Some believe that this dish was named after charcoal workers who allegedly regained their energy from it. Others believe that the name comes as a tribute to Carbonari, the secret society prominent in the early stages of Italian unification. You have probably already guessed what we’re talking about. It’s pasta Carbonara, of course!

Ingredients

• Pasta of your choice, spaghetti preferably
• 100g pancetta
• Few cloves of garlic
• Salt and pepper
• 1/4 cup extra virgin olive oil
• Two eggs
• Grated (goat) cheese
• 50g Parmesan cheese

The preparation time for pasta Carbonara is 15 minutes and the total time to prepare it is 30 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

How to Prepare

1. Firstly, pasta should be cooked in boiling salted water just as much as stated by the manufacturer, don’t overcook it.
2. Meanwhile, warm some olive oil in the pan and add bacon cut in small cubes and few cloves of garlic. When both ingredients get a glassy look and start to release their tasty scents, remove them from the pan and remove the pan from the fire.
3. In a separate bowl whisk two eggs with grated (goat) cheese into a compact mixture.
4. Put the pasta into a warm pan where bacon and garlic were warmed, add bacon cubes and pour eggs with cheese over all the ingredients. Stir vigorously until the mixture is even. Add some freshly grated black pepper while stirring or just before serving. Top with Parmesan.

Pasta Bolognese

The king of pasta

The popular pasta Bolognese is really delicious and easy to make – it’s all you need for a nice meal on board. Learn some tricks for making a perfect Bolognese sauce. A great and easy snack for when you don’t feel like cooking.

Ingredients

• Pasta of your choice, spaghetti preferably
• 1/4 cup extra virgin olive oil
• Two small onions
• Salt and pepper
• Celery root
• A glass of red wine
• 500 g minced beef meat
• 50g Parmesan cheese
• Canned peeled tomatoes
• Mediterranean herbs

The preparation time for pasta Carbonara is 25 minutes and the total time to prepare it is 1 hour and 50 minutes. Recommended serving is 2 large scoops. This recipe yields 6 servings.

How to Prepare

1. Warm some olive oil in a dish and stew some onion cut into small pieces. Add some celery root and carrot when onions get transparent. After a while add a glass of red or white wine and lower the flame intensity.
2. For a decent Bolognese you will need minced beef meat, but you can use any other minced meet as well. Stir it thoroughly, add salt and pepper and cook it over a low fire. When the meat gets brownish it is time to add canned peeled tomatoes. Let it cook for a while. That would be the basics of Bolognese.
3. Your sauce will taste more authentically if you add some Mediterranean herbs into it. First of all, there is bay leaf which can be fresh or dried, and is very common in the Mediterranean. Secondly, if you cut some rosemary leaves into tiny pieces your Bolognese will ‘start talking’.

Tagliatelle with Olives and Pancetta

A dish you will never get tired of

This is a typical Italian recipe. Tagliatelle, olives, and some pancetta – very simple but crazy good. Try it topped with Grana Padano. Delicious! Simply click for the tagliatelle with olives recipe or scroll down.

Ingredients

• Tagliatelle
• 1/4 cup extra virgin olive oil
• 100g pancetta
• Salt and pepper
• 1 clove of garlic
• Bay leaf
• Black and green olives
• Pickled capers
• Few salted anchovies
• Fresh basil
• Fresh tomatoes

The preparation time for Tagliatelle with Olives and Pancetta is 25 minutes and the total time to prepare it is 50 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

How to Prepare

1. Tagliatelle should be cooked in boiling salted water with a few drops of oil, just to prevent sticking when taken out of the pot. Follow the instructions on cooking time very strictly so that tagliatelle become perfectly consistent, or al dente, as our fellow Italians like to say.
2. The sauce is very simple to prepare. Gently fry some pancetta on hot olive oil along with one clove of garlic and one bay leaf. Frying should not last too long while the oil should not be too hot – don’t over fry or burn the ingredients.
3. After you take the pan off the heat (or just turn the cooker off) prepare the topping – chop black and green olives and mix them with a handful of pickled capers, a few salted anchovies, and extra virgin olive oil.
4. To finish off, stir the mixture and add some ground pepper and fresh basil before you put it in the still-warm pan with the pancetta. Stir the mixture once again in the warm pan – there is no need to light the fire again. Divide tagliatelle into portions; add the topping and garnish each portion with small pieces of fresh tomatoes and fresh basil leaves.

Fusilli with Tuna and Tomato Sauce

Fusilli in a refreshing sauce

This quick pasta recipe with olive oil, garlic, tuna, tomatoes, oregano, and basil takes only 30 minutes to prepare and is sure to wow everyone. Don’t forget a glass of red wine! Read more on the fusilli with tuna and tomato sauce recipes.

Ingredients

• Fusili
• 1/4 cup extra virgin olive oil
• Five cloves of garlic
• Salt and pepper
• Peeled and cut tomatoes
• Teaspoon of sugar
• Fresh tuna chunks
• Dried oregano and basil leaves
• Grana Padano or Parmigiano Reggiano cheese
• A glass of red wine

The preparation time for this dish is 10 minutes and the total time to prepare it is 35 minutes. Recommended serving is 1 large scoop. This recipe yields 4 servings.

How to Prepare

1. Start with the sauce. Warm some olive oil in a deep pan and squeeze five cloves of garlic as the oil warms up. Make sure the garlic is not fried. You may also cut it into fine and thin pieces using a sharp knife. Some use the razor blade, as in “Goodfellas” by Martin Scorsese…
2. The idea is to spread the taste of garlic all over the oil where you will add peeled and cut tomatoes, fresh or tinned. The sauce should be gently stirred and cooked on low heat. Also make sure that you add at least one teaspoon of sugar, just to neutralize tomato acids.
3. As the sauce gets denser, lower the heat and add tuna chunks – preferably tinned but remove the oil before adding them to the sauce. Leave the sauce on low heat and stir it from time to time while you prepare pasta.
4. Boil water; add some salt and a few drops of oil as my grandma used to do, as this way pasta would not get sticky after cooking. Fusilli should be prepared according to the package instruction – believe me, if you stick to the instructions completely, you will never fail! A minute before the fusilli are ready, get back to your sauce and add some dried oregano leaves or thinly sliced fresh basil leaves.
5. The proper way of serving is to share plain pasta into portions and everyone can add the sauce to their taste. Make sure there is enough Grana Padano or Parmigiano Reggiano on the table to round off this delicious meal. A glass of red wine is not necessary but wouldn’t be redundant.

Risotto

Meat Risotto

When you get tired of seafood while sailing

Cooking and eating seafood comes naturally when sailing. However, people who are not used to eating a lot of seafood sometimes wish to have some meat meal during their sailing trip. For such occasions, we recommend a meat risotto instead of classic seafood risotto. Find out more about meat risotto. Wonderful snack if you ever get tired of fish.

Ingredients

• 2 small onions
• 1/4 cup extra virgin olive oil
• Veal or beef meat cut into cubes
• Salt and pepper
• Rice
• Beef or chicken broth
• Finely chopped parsley
• Full-fat grated cheese

The preparation time for this meat risotto is 15 minutes and the total time to prepare it is 1 hour and 45 minutes. Recommended serving is 2 large scoops. This recipe yields 4 servings.

How to Prepare

1. Like many other Dalmatian and Mediterranean meals, this one too starts with finely chopped onions on warm olive oil. Simmer the onions until they get translucent and yellowish. Now it is time to add the meat and briefly fry it on the onions. Traditionally this risotto is made with veal or beef meat but chicken would also be fine. If you prepare beef or veal risotto simmer meat cubes for some fifteen minutes while the chicken is to be simmered shorter.
2. Generally, you should simmer the meat until it releases its juices and flavor. Add rice and simmer it all together until the rice absorbs the flavors of oil and meat; add salt and pepper, reduce the heat and continue cooking constantly stirring the ingredients. Continue adding beef or chicken broth as you stir the mixture.
3. Risotto is ready to be served when meat and rice are soft and full of tasteful juice. Make sure you don’t overcook it so it does not get too dry. Serve the risotto with some finely chopped parsley on top of it and season it with full-fat grated cheese.

Bonus – Simple “boat-made” Meals

Tapenade

Great appetizer when your crew can’t wait any longer

Tapenade is a simple but delicious olive spread. It originates from Provence, France. There are different types of tapenade available in supermarkets, but a homemade one will for sure taste the best, and you can prepare it in just a few minutes. Find the full list of all the ingredients for tapenade.

Ingredients

• Black or green olives
• Few drops of extra virgin olive oil
• Salted anchovies fillets
• Capers
• Few cloves of garlic
• Toast, crackers, or bread
• Cold dry wine

The preparation time for tapenade is 10 minutes and that is also the total time for preparation. When it comes to serving just spread it on a toast. This recipe yields 4-6 servings.

How to Prepare

1. Black or green (or both!) olives should be chopped into very small pieces as well as the salted anchovies fillets. Mix them along with capers and few drops of olive oil until you get a smooth paste.
2. Roast yesterday’s bread in the oven and rub it with garlic. If there is no bread you can do it with toast or crackers. Spread the tapenade over it and allow your hungry and inpatient crew a sip of cold dry wine.

Bruschetta

Fresh and delicious appetizer

Spread the tapenade over the toasted bread and you will get a delicious bruschetta! Almost everyone who has ever sailed has faced the situation when there has been too much bread left on board. The simplest and probably the most efficient way to use this bread is to grill it or toast it. There are hundreds of ideas to prepare a delicious bruschetta.

Ingredients

• Bread or toast
• Few drops of extra virgin olive oil
• Few cloves of garlic
• Salt and pepper

The preparation time for bruschetta is 5 minutes and the total time for preparation is 11 minutes. When it comes to serving we recommend 4 slices. This recipe yields 4 servings.

How to Prepare

1. There are some yachtsmen (like me) who do not allow the wasting of food and bread that is neither eaten nor fresh anymore. The simplest and probably the most efficient way to use the bread is to grill it or toast it in the oven.
2. There are some yachtsmen (like me) who do not allow the wasting of food and bread that is neither eaten nor fresh anymore. The simplest and probably the most efficient way to use the bread is to grill it or toast it in the oven.

Salade Niçoise

A hearty and colorful French salad

This classic French salad is a perfect combination of flavors and textures, making it an ideal meal for a day out at sea. It’s a perfect one-dish meal that is both filling and healthy. This salad is packed with a variety of ingredients that come together to create a flavorful and satisfying meal.

Ingredients

• 200g fresh tuna steak or canned tuna
• 4 new (baby) potatoes
• 100g green beans
• 2 tomatoes, cut into wedges
• 1/2 red onion, thinly sliced
• 1/4 cup black olives
• 2 hard-boiled eggs, quartered
• 4 anchovy fillets
• 1/4 cup extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt and pepper
• Fresh basil leaves for garnish

The preparation time for Salade Niçoise is 20 minutes, and the total time for preparation is 30 minutes. This recipe yields 4 servings.

How to Prepare

1. Boil the potatoes until tender, then let them cool and cut into quarters.
2. Blanch the green beans in boiling water for 2-3 minutes, then plunge them into ice water to stop cooking.
3. In a large bowl, combine the potatoes, green beans, tomatoes, red onion, black olives, and hard-boiled eggs.
4. If using fresh tuna, sear it in a hot pan with a little olive oil for about 2 minutes on each side, then slice. Add the tuna (or canned tuna) and anchovy fillets to the salad.
5. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Drizzle the dressing over the salad and garnish with fresh basil leaves. Serve immediately and enjoy the robust flavors of this Mediterranean classic.

Caprese Salad

A quick and refreshing Italian classic

Caprese Salad is a simple yet elegant Italian dish that showcases the flavors of ripe tomatoes, fresh mozzarella, and fragrant basil. It’s perfect for a light meal or an appetizer to enjoy while watching the sunset on the boat. All you need are a few fresh ingredients to create this delightful salad.

Ingredients

• 8 ripe tomatoes
• 2 balls (450g) fresh mozzarella cheese
• Fresh basil leaves
• 6 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

The preparation time for Caprese Salad is 10 minutes, and that is also the total time for preparation. This recipe yields 4 servings.

How to Prepare

1. Arrange alternating slices of tomatoes and mozzarella on a platter.
2. Tuck basil leaves between the slices.
3. Drizzle with extra virgin olive oil and, if desired, a splash of balsamic vinegar.
4. Season with salt and pepper to taste. Serve immediately and enjoy the vibrant flavors of this classic Italian salad while aboard your boat.

Additional Tips for Cooking On Board

The kitchen on board is not much different from your regular kitchen, but there is one significant difference – the size. In a galley kitchen, space is limited, as are fuel and refrigeration, so you need to plan simple meals and organize. Below you may find a shortlist of tips, and a full list of tips is available on cooking aboard a yacht.

• To use the space wisely, bring only the minimum of cooking equipment (it is good to have at least one pan with a locking lid for cooking one-pot meals in rough weather)
• Attach pockets for storing silverware, spices, and tools to the wall
• Put away any dangerous utensils if you are not using them because a boat moves even when docked
• Make sure that everyone in the crew knows how to light the stove and control the fuel supply safely
• If it is a gas installation, keep the gas turned off at the bottle when you are not using the oven
• Bring enough water
• Check out this useful tip for cooking fish onboard

Now that you’ve prepared your favourite dish from the list, all that is left to do is put on a good sailing movie, open a good sailing book or put on some fine sailing music and you’re ready to enjoy yourself. Furthermore, don’t forget to see what we’ve put on a list of Greek food and Spanish food you must try.

Or if you don’t feel like cooking, you can always find some great restaurants nearby. Also, check out our Pinterest board dedicated entirely to cooking on board.

We wish you fair winds and calm seas!