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Caribbean cocoa tuna


Whip up delicious Caribbean delights this spring. St Lucia-based chef Orlando Satchell shares this recipe for cocoa tuna served with watermelon and a fruit salsa

Chef Orlando Satchell’s cocoa tuna

Chef Orlando Satchell’s cocoa tuna

Serves 4


4 tuna fillets 

4 tbsp grated cocoa stick or cocoa powder

4  4-inch rounds of watermelon, each ½ inch thick

A little olive oil for frying

A little lime or lemon juice


For the green seasoning

1 red pepper 

1 green pepper

1 celery stick and leaves

1 sprig of parsley 

2 cloves garlic

A pinch of salt and pepper

½ cup olive oil


For the fruit salsa

2 small papaya, peeled and diced or 2 large ripe mangoes, peeled and diced

1 red pepper, diced

1 red onion, diced

Juice of a lime or lemon

5 sprigs fresh basil, finely chopped

4 tbsp virgin olive oil

1 ½ tsp grated ginger

¾ tsp grated garlic

60 mls pineapple juice

¾ tsp hot pepper sauce

Salt and pepper




  1. Prepare the green seasoning by chopping all of the ingredients and blitzing in a blender. Set aside in the fridge.
  2. Wash the tuna with lime or lemon juice then season with the green seasoning and cocoa powder and marinade in the fridge for 30 minutes.
  3. Prepare the fruit salad by chopping and dicing all of the ingredients into small pieces then mix together and chill until ready to serve.
  4. Heat the oil in a pan and when hot fry the tuna for about a minute on each side.
  5. Remove the fish from the pan and sear the rounds of watermelon on both sides.
  6. Serve the fish on top of the watermelon, alongside a portion of the fruit salad.


You can visit Orlando’s restaurant on the A Taste of St Lucia shore excursion.