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