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Seared paprika tuna with green papaya & cumin salad


  • The day before serving, melt 3 gelatin leaves in cold water until soft. Drain well and squeeze dry.
  • Combine the pineapple juice and coconut milk.
  • Then gently cook one-third of the above mixture with the soft gelatin leaves until they have dissolved. Mix well with the remaining mixture and then strain, before transferring to a whipper bottle. Close well, insert a gas cartridge and refrigerate overnight.
  • The next day, soak the remaining gelatin leaf in 5 tbsp cold water until soft. Drain well and squeeze dry.
  • Combine the sweet chilli sauce with the soy and vinegar. Gently warm the mixture, add the drained gelatine and cook until it has dissolved. Set aside to cool, before putting in the refrigerator for at least 1-2 hours.
  • Sprinkle the paprika over the fish and sear for 10-20 secs max on both sides in a hot, dry non-stick pan. Remove and set aside. When completely cool, cover the tuna with clingwrap and refrigerate, before cutting into ½ cm slices.
  • To make the salad, toss the papaya with the lime juice, cumin seeds, seasonings and nutmeg.
  • To serve, sprinkle the soy jelly down the centre of individual plates and arrange the sliced tuna on top. Then mound the salad on top, shake some pineapple espuma in the middle and garnish with apple.
  • nb.  If you like, the espuma can be replaced with extra julienned apple on top of the salad.
  • Nicholas Roleau – Executive Chef, Le Meridien, Angkor, Cambodia


  • 4 gelatin leaves
  • 300 gm pineapple juice, boiled, at room temperature
  • 175 gm coconut milk
  • 2 tbsp sweet chilli sauce
  • 6 tbsp soy sauce
  • 1 tbsp white vinegar
  • 400-500 gm tuna loin, cut into even lengths
  • 1 tspn paprika
  • 200 gm grated green papaya, rinsed
  • juice of 2 limes
  • ½ tspn cumin seeds, dry roasted
  • sea salt & freshly ground pepper
  • a pinch of ground nutmeg
  • 1 small bunch fresh coriander
  • 1 Granny Smith apple, very finely julienned

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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