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Sheraton Noosa Resort & Spa
      Seared Yellow Tuna with Pork Crackling
14-16 Hastings Street Noosa Heads • Australia
Phone: +61 7 5449 4888 • Fax: +61 7 5449 2230 Email us
Seared Yellow Fin Tuna with Pork Crackling

Serve   2


1 loin tuna 400g
Peter Kuruvita 100g Chilli Salt
2 ruby red grapefruit segmented
200g piece of pork belly with skin on
Peter Kuruvita Black Pepper Caramel
Shiso leaf to garnish


Pork belly:
  • Steam pork belly for 30 minutes. Whilst the belly is still hot lightly score the skin, then rub salt into the score marks.
  • Place the belly on foil, folding the sides up to the skin to make a boat and leaving the skin uncovered. Place into a deep tray; add water until the belly is half submerged.
  • Roast for 30min at 240 degrees 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.


  • Coat the tuna loin in Chilli Salt and sear evenly all the around in a hot pan with oil.
  • Leave to cool then slice into 1cm thick pieces.

To serve:

  • Assemble the dish with layers of pork belly, grapefruit and tuna in a stack.
  • Drizzle with Black Pepper Caramel.
  • Garnish with crackling on top & Shiso leafs.


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