~1215 cal · 55g protein · 98g carbs · 67g fat (estimated, per serving)
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Seared tuna crusted in toasted coconut with rice and lime
🇳🇷 Yaren
Ringed by some of the Pacific's richest tuna waters, Nauru builds its table around the daily catch. Fresh tuna crusted in toasted grated coconut and quickly seared keeps the fish tender inside with a fragrant, crisp coat — simple island cooking that lets the ocean and the coconut palm speak.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lb fresh tuna steaks
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1.5 cups grated coconut, toasted
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2 limes, juiced
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3 cloves garlic, minced
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1 chili, sliced
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3 tbsp neutral oil
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to taste salt
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2 cups cooked rice, to serve
Instructions
1
Season the tuna (or hearts of palm) with lime, garlic, chili, and salt.
2
Press the grated toasted coconut onto all sides.
3
Sear in hot oil until the coconut is golden and the tuna is still pink inside (cook the veg version through).
4
Rest a couple of minutes, then slice.
5
Serve over rice with extra lime.
Yaren tradition.
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🌏 While it simmers — know your destination
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Yaren. A tiny capital district ringed by tuna waters.
🗺️
Nauru. The world's smallest republic, ringed by tuna waters.
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Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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