Blackened Tuna with Fresh Coconut, Carrot and Currant Slaw

9:00 pm on 28 May 2005

(Serves 4)


  • 600g tuna (other fish can be substituted)
  • 2 tbsp Cajun spice
  • 2 tbsp olive oil
  • lime juice
  • Slaw
  • 2 carrots, cut into fine, matchstick strips
  • 100g fresh coconut, cut into fine strips (lightly toasted)
  • 2 tbsp currants (macerated in port and brandy)
  • 1/4 cup picked coriander tips
  • Dressing
  • 100g toasted desiccated coconut
  • 2 tbsp coconut powder
  • 300ml coconut milk
  • 100ml coconut cream
  • 3 kaffir lime leaves, crushed
  • salt
  • 2 limes


Divide the tuna into 4 pieces. Heat the first 4 dressing ingredients then remove from the heat, add the leaves and leave to infuse. When cool, season with salt and lime juice to taste.

Mix the slaw ingredients together. Dust the tuna in Cajun spice, then sear on a very hot flat grill or in a dry pan - it needs only seconds on each side. Spoon a pool of the dressing onto 4 plates. Slice the fish and place in the dressing on each plate. Top with carrot slaw and drizzle with a small amount of olive oil and lime juice.

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