Tuna salad

Method

Season the tuna fillet generously with sea salt and black pepper. Heat coconut oil in a large pan over high heat and sear the tuna for 2-3 minutes on each side until the exterior is golden but the centre remains slightly rare, as is traditional in Seychellois cuisine. Remove and allow to cool slightly, then cut into bite-sized chunks. Whisk together lime juice, remaining coconut oil, finely chopped chilli, salt and pepper to create the dressing. Arrange salad leaves on a platter and top with diced tomatoes, cucumber, and thinly sliced red onion. Add the cooled tuna chunks and gently toss with the dressing. Finish with fresh coriander and serve immediately whilst the tuna retains some warmth.