Herb and Citrus Seared Tuna


Serves 4-6 as part of a shared meal


1 loin albacore tuna, skin off, trimmed

2 tbsp olive oil

salt, pepper

1 cup each picked parsley, coriander, dill

zest 2 lemons

100g pitted kalamata olives

500g Coco Tribe Natural Coconut Yoghurt

juice 1 lemon

salt, pepper

2 small zucchini

1 pomegranate

2 shallots (spring onions), finely sliced

dill and lemon wedges to serve


Heat a large frying pan over a high heat. 

If the tuna loin is quite wide, cut it lengthways into 2 thinner pieces then season with salt and pepper. Add the oil to the frying pan and sear the tuna about 20 seconds on each side
to give it some colour.

Transfer to a plate and place in the fridge for at least 10 minutes.

Finely chop the herbs and mix with the lemon zest. 

Lay some gladwrap out on a work surface this will be to wrap the tuna. Sprinkle on the herbs and place the tuna in the middle of the herbs. Carefully wrap the tuna with the herbs sticking around it. Wrap the tuna tightly about 10 times in the glad wrap then twist the ends to tighten more.

If you have 2 pieces of tuna, use half the herbs then repeat with the second piece. Place in the fridge and leave for at least 1 hour or overnight.

Finely chop or blend the black olives to a paste then mix
with the yoghurt, lemon juice and season. 

Spoon the yoghurt down onto a serving platter, slice the tuna, removing the gladwrap after slicing and place over the yoghurt. 

Thinly shave the zucchini and lay it around the tuna with the pomegranates, shallots and dill. season the cut tuna a little and drizzle with some olive oil. Serve with lemon wedges. 

Recipe created in collaboration with Tom Walton.

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