Koko Pepper © Dora Rossi
Koko Pepper © Dora Rossi

Chef Dora Rossi’s KOKO & PEPPER TUNA


Fresh tuna fillet

Samoan organic coconut oil

¼ cup freshly cracked pepper

1 Tbsp. grated Koko Samoa




Mix cracked pepper, salt and the grated Koko Samoa and set aside.

Cut tuna into a long log with even facades, coat with coconut oil and roll into pepper mix until evenly coated.

Sear tuna in a hot pan with a drizzle of coconut oil being mindful to turn it whilst cooking until all sides are evenly seared.

Allow to rest then with a sharp knife cut slices and drizzle with a little more coconut oil before serving.

Top with Mango salsa and serve with breadfruit wedges