When sourcing the ingredients for this yummy coconut seared tuna, make sure to go green by sticking to eco-friendly fish and fishing methods, and enjoy as a healthy light lunch!
SERVES 4–6 // COOKING TIME 1 hour 10 min
1 cup desiccated coconut
¼ cup sesame seeds
400 g yellowfin tuna
1 cup uncooked jasmine rice
400 ml coconut milk
2 red chillies, finely chopped
Salt and pepper
2 eggs, whisked
1 cup panko breadcrumbs
Vegetable oil, to deep-fry
1 cucumber, ribboned
15 g parsley, finely chopped
2 tbsp olive oil
1. Mix the coconut and sesame seeds. Press tuna into the mixture, coating it all over. Place in the fridge to set for 1 hour.
2. Heat a pan over high heat and sear the tuna for 2 minutes on each side.
3. Rinse the rice until the water runs clear. Place in a pot with coconut milk and 1 cup water. Cook for 20 minutes, uncovered, until almost dry.
4. Transfer the rice to a bowl. Mix in 1 chopped chilli, salt and pepper, then leave to cool.
5. Place the eggs and panko crumbs in 2 separate bowls.
6. Heat a pot of oil to deep-fry.
7. Form the rice into small balls. Coat each one first in egg and then in panko crumbs. Fry the balls for 2 minutes, until brown.
8. Dress the cucumber by tossing it with parsley, olive oil and remaining chopped chilli.
9. Cut the tuna into 1 cm-thick slices. Serve with rice balls and cucumber.