Caribbean Seared Tuna with Passion Fruit-Ginger Mojo, Breadfruit Purée, and Cucumber Salad with Toasted Coconut

Instructions

1. 1

   1. Season the tuna loins with 4 g (3/4 tsp) salt and the black pepper. Let them rest for 10 minutes while you prepare the remaining elements.

2. 2

   2. In a bowl, mix the passion fruit pulp, lime juice, ginger, garlic, honey, sweet pepper, 15 ml (1 tbsp) olive oil, 2 g (1/4 tsp) salt, and half of the cilantro. Set this mojo aside.

3. 3

   3. Place the breadfruit in a pot with the water and 2 g (1/4 tsp) salt. Bring to a boil, then cook over medium heat for 15 to 18 minutes until very tender. Drain well.

4. 4

   4. Transfer the cooked breadfruit to a bowl and mash or blend it with the butter and coconut milk until smooth. Adjust with an extra pinch of salt if needed. Keep warm.

5. 5

   5. In a small dry skillet, toast the shredded coconut over medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove immediately so it does not burn.

6. 6

   6. In another bowl, combine the cucumber, red onion, rice vinegar, 15 ml (1 tbsp) olive oil, the remaining cilantro, and the toasted coconut. Mix well and let sit for 5 minutes.

7. 7

   7. Heat a large skillet or griddle over high heat until very hot. If you prefer to finish the tuna in the oven, preheat the oven to 400°F (200°C), though this is usually unnecessary.

8. 8

   8. Add the remaining 15 ml (1 tbsp) olive oil to the skillet and sear the tuna for 1 1/2 to 2 minutes per side for medium-rare, or to your desired doneness. If the loins are especially thick, transfer them to the oven for 2 to 3 minutes at 400°F (200°C).

9. 9

   9. Let the tuna rest for 2 minutes, then brush or spoon some of the passion fruit-ginger mojo over it.

10. 10

    10. Serve a base of breadfruit purée on each plate, place the seared tuna on top, spoon over more mojo, and serve with the cucumber, red onion, and toasted coconut salad on the side.