Seared Peppered Yellow Fin Tuna with Dried Cranberries

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Seared peppered yellow fin tuna with dried cranberries, orange, chilli & dill
  • 6 ServingsServings



  • 300 grams fresh tuna loin cut into three long pieces
  • handful fresh black peppercorns
  • handful sea salt


  • 2 tablespoon dried cranberries soaked in a little hot water, squeezed, dried and finely chopped
  • 2 oranges, segmented
  • Juice of 2 oranges & the zest of ½ an orange reduced over heat to 2 tbsp
  • 1 finely chopped shallot
  • 1 finely chopped red chilli with seeds removed
  • 1 teaspoon grain mustard
  • 2 tablespoon finely chopped dill
  • 1/2 cup good quality olive oil


  • handful of green salad leaves
  • 2 radishes finely sliced & julienned
  • 1/4 small fennel finely sliced

Dressing for Salad

  • splash of olive oil
  • squeeze of lemon
  • sea salt
  • freshly ground black pepper



  1. A handful of fresh black peppercorns, crushed in a pestle & mortar, then sieved to remove the dust
  2. Crust the tuna loins in the pepper and season with a little sea salt
  3. Sear the loin on both sides for 30 to 40 seconds and then chill in the fridge
  4. Thinly slice the tuna and divide it between six plates


  1. Dress the salad as instructed.
  2. Add a little salad at the top of each line of tuna


  1. Mix all Sauce ingredients.

Dress the tuna with the cranberry and orange sauce and a slice of lemon