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Chili Crusted Tuna on Sushi with Grilled Pepper Sorbet

Looking try something new? Mix up incredible flavours and textures with this gorgeous recipe from Le Coco's restaurant in Tahiti.


  • Red tuna fillet: 600 g

  • Bread crumbs: 100 g

  • Chili powder: 5g

  • Salt

  • Juice of one lemon

  • Red peppers: 600 g

  • Tomato coulis: 200 g

  • Tomato concentrate: 80 g

  • Honey: 80 g

  • Sushi rice: 300 g

  • White vinegar: 60 g

  • Nori leaves: 4

  • Herbs and flowers

  • Wasabi


  • Sushi :

  • 1.

    Wash Sushi rice. Put in a saucepan with 400 ml of water.

  • 2.

    Bring to the boil then reduce heat and simmer covered for 10 minutes. Rest for 15 minutes.

  • 3.

    In a small saucepan boil the vinegar with 40 ml of water, sugar and 5 grams of salt. Pour this boiling mixture over the rice by working carefully with chop sticks.

  • 4.

    Then make the sushi by adding a dash of wasabi to each sheet of Nori and placing rice on top.

  • 5.

    Roll and cut into sections 2 to 3cm thick.

  • Red Pepper Sorbet:

  • 1.

    Brush the red peppers with olive oil and bake for 12 minutes in an oven at 230 ° C. Let cool in an airtight container. Peel when cold.

  • 2.

    Place peppers, honey, coulis and concentrate in a blender.

  • 3.

    Place the pepper sauce in an ice cream maker to form sorbet.

  • Fillet of tuna:

  • 1.

    Cut into 4 cylinders in length. Sear each cylinder in olive oil on all sides.

  • 2.

    Season the bread crumbs with salt and chili powder.

  • 3.

    Brush the tuna with lemon juice then roll in bread crumb mix.

  • 4.

    Cut each cylinder into sections 2 to 3cm thick.

  • To Serve:

  • 1.

    On a round plate, place three of the sushi so they form a triangle.

  • 2.

    Proceed to cook tuna as described above and then place 3 tuna on top of sushi.

  • 3.

    Have a way of salad with fresh herbs joining each sushi. Place a spoonful of sorbet in the centre.

  • 4.

    Add some flowers. Pensées, Anis flowers, chive blossoms, or zucchini flowers are very suitable and eatable.

  • 5.



For more information, please visit Le Coco’s, Tahiti.

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