Seared tuna with spices and sour sauces
Seared tuna with spices and sweat and sour sauces


(for 4 servings)

  • 500g tuna fillets
  • 10g curry powder
  • 10g cumin
  • 10g of cardamom
  • 10g ground ginger
  • 10g raz el hanout
  • 100g bean sprouts
  • 1 Kiwi
  • ½ mango
  • ½ pitahaya (dragon fruit)
  • 100g pineapple
  • 6 oranges
  • 50ml soy sauce
  • 50ml Olive oil


Cut the tuna fillet along the length to make pieces of 3cm width. Mix all spices and roll tuna in the mixture. Fry at medium heat with olive oil on all sides for 2-3 minutes. Place in the fridge.

Cut the kiwi, mango, pitahaya and pineapple into small chuncks and then mix with bean sprouts.

Squeeze the oranges and reduce the juice until it becomes syrupy. Allow to cool and then add soy sauce and olive oil like a French dressing.

Dress the exotic fruit/bean sprout mixture with the orange dressing. Decorate the plate with the rest of dressing. Then put the mix in the centre of the plate like a dome. Slide the tuna to 5mm width and arrange around the dome.

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