RECIPE: Tuna Ravioli with Semi-Ripe Papaya

Fruit and fish go so well together
ByJasmine BandaliMonday , 06 October 2014
RECIPE: Tuna Ravioli with Semi-Ripe Papaya

Created at Constance Lémuria in 2006, this tuna ravioli dish uses local produce in its entirety. It is so popular, it has never been removed from the menu.



1kg yellow fin tuna loin

1 semi-ripe papaya

10ml honey

1 tea bag


A handful of small capers

½ fresh heart of palm kernel

Juice of 1 lime

A drizzle of coconut oil

Salt and pepper to taste


100g rocket

½ dry coconut

80g ripe papaya

1 vanilla pod

A drizzle of olive oil

A squeeze of lime juice


1 Cut the tuna into ½ cm thick slices, flatten them gently, and set them aside. 

2 Make a small tartare with the trimmings from the tuna.

3 Peel the papaya and dice it into ½ cm sized pieces. 

4 Heat the honey in a small saucepan set over a medium heat.

5 Add the papaya and the tea bag, and cook for 5 minutes. 

6 Remove the tea bag and store the mixture in a refrigerator for an hour.

7 Lay out equal amounts of the sliced tuna on a work surface.

8 Add a teaspoon of papaya compote to half of each of the slices.

9 Top with the other half of the slices of tuna.

10 Using a 3cm diameter pastry cutter, press down gently to encase the filling, carefully ensuring there is no air inside. 

11 Take another cutter, this time four centimetres in diameter, and cut out the ravioli.

12 Set them out on a plate, cover with clingfilm and refrigerate until required.

13 Prepare your garnish by peeling and cutting the edible part of the heart of palm kernel in 12, 2 ½cm cylinders.

14 Place these on a barbecue or under a hot grill for 10 minutes.

15 Dress with the coconut oil, lime juice, salt and pepper. Set aside.

16 Split the vanilla pod and keep the seeds.

17 Add them to a bowl with the olive oil and lime juice.

18 Whisk to combine. Set aside.

19 Use a potato peeler and shave the coconut.

20 Wash the rocket leaves.

21 Cut the papaya into cubes.

22 To assemble, arrange three slices of the heart of palm on a plate.

23 On each, place a tuna ravioli.

24 Arrange the tuna tartare in the middle of the plate with a few of the capers.

25 Arrange the rocket salad and the papaya chunks around the plate. 

26 Sprinkle the coconut shavings on top.

27 Drizzle the ravioli with the vanilla oil and a sprinkling of salt and serve.

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