Juval's Tuna Puffer Jacket

3:23 am on 24 February 2007


  • fresh tuna steak (200gm per person)
  • 3 leeks
  • 300gm brown sugar
  • half a litre of pineapple juice
  • 1 lime and 3 lime leaves
  • black salt
  • coconut butter


  • 100ml white wine
  • 100ml fish stock
  • 1 star anise
  • 1 slice ginger
  • 1 tbsp turmeric
  • 1 tbsp cornflour
  • 1 small onion
  • 1 lemon


Heat the brown sugar and pineapple juice. Cut the leek into long strips and blanch them in hot water. Put them in ice water and then use them to wrap the fish in a woven pattern. Leave the fish overnight in the cold pineapple juice mixture. Set the oven to 180°C.

To make the sauce: heat the wine, reduce it by half and add fish stock to the cold pineapple juice. Add the lime leaves, star anise and the whole onion. Thicken it with the cornflour, and heat it for 20 minutes. At the last minute, add the juice of one lemon.

Fry the fish in coconut butter, 30 seconds each side, until it goes crispy and brown. Then put the fish in the oven for 5 minutes. Make a circle of sauce on the plate and place the fish on top. Serve with potatoes and fresh vegetables.

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