Chef, Restaurateur, TV presenter, Author, Consultant, Surfer, Fisherman and Family Man.


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Seared Yellowfin Tuna

with sweet pork crackling, ruby red grapefruit & black pepper caramel

This recipe for seared yellowfin tuna with sweet pork crackling, ruby red grapefruit & black pepper caramel is one of my all-time favourite dishes. Once you get it right it will wow anyone lucky enough to taste it. The black pepper caramel sauce & Chili salt is available online, all you need to do is serve!

 **Thanks to Sabrina Horn Photography for the stunning photo**


Serves 4 


200g piece pork belly, skin on


1 x 400g sashimi-grade tuna loin

¾ cup (95g) chilli salt*

vegetable oil

2 ruby red grapefruit, segmented

1½ cups (375ml) black pepper caramel*

baby shiso leaves, to garnish

*Peter Kuruvita Chilli Salt and Black Pepper Caramel are available at Thomas Dux & Essential Ingredient stores or purchase directly online at



Pork belly: Steam in a bamboo steamer, covered, over a wok of boiling water for 30 minutes. Remove and whilst the belly is still hot, lightly score the skin at 1cm intervals using a sharp knife, then rub salt into the score marks. Place the belly on foil, folding the sides up to the skin, leaving the skin uncovered. Place into a deep tray; add water until the belly is half submerged. Roast for 30 minutes at 240°C (fan-forced) or until the skin is crisp and crackling. Once cooked, cut the crackling away from the belly and scrap off any remaining fat. Cut into strips and set aside. Slice the belly into 1cm slices and keep warm until ready to use.

Tuna: Coat the tuna loin in Peter Kuruvita Chili Salt and sear evenly all over in a lightly oiled hot pan. Remove from pan and sat aside to cool. Slice into 1cm thick pieces.

To serve:  Assemble layers of pork belly, grapefruit and tuna. Drizzle with Peter Kuruvita Black Pepper Caramel. Garnish with shiso leaves and pork crackling.