GF: DF: SF : PALEO

Serves 4

500 g tuna

20g dukkah

1 tablespoon coconut oil, melted

1 yellow capsicum, sliced into long strips

2 carrots, peeled and cut into long thin strips

3 teaspoons coconut oil

1 head cauliflower

2 cloves garlic, finely sliced

¼ cup shredded coconut

¼ cup pomegranate arils

Coconut yoghurt, to drizzle

Salt and Pepper to season

Coriander leaves, to serve

Grind the dukkah in a mortar and pestle to remove any large seeds. Cover the tuna pieces in the coconut oil and press the tuna into the dukkah, ensuring an even coverage on all four sides. Set aside. Roughly chop the cauliflower florets and stalks and place in a food processor. Blitz until rice consistency is achieved. Heat 1 teaspoon of coconut oil in a fry pan over a medium high heat. Stir fry the capsicum and carrot for 3-4 minutes until bright in colour but still retaining some crunch. Remove from pan and set aside. Add another teaspoon of coconut oil to the pan and briefly sear the tuna on each side. You want the centre to still be rare. Remove from pan. Heat another teaspoon of coconut oil over a medium heat and sauté the garlic and shredded coconut for 1-2 minutes until fragrant. Add the cauliflower rice to the pan and stir fry for 3 minutes until slightly toasted. Transfer to a bowl and top with pomegranate arils. Slice the tuna and served topped with coconut yoghurt, coriander leaves and stir fried vegetables.