Grilled tuna recipe from chef Coco Reinarhz.

At the forefront of the modern African gastronomy movement Coco Reinarhz is not the first chef in his family. This family history is a culinary love story dedicated to the fine flavours of Africa and the African culinary renaissance can be tasted in every mouthful of Coco’s food. His cuisine is a family heritage’s story.

Grilled tuna, Niçoise style recipe

Serves 4


  • 300 g small boiled potatoes, each potato scrubbed and quartered
  • 150 g green beans boiled and halved
  • 1 red onion, chopped
  • 40g anchovy
  • 4 hard-boiled eggs, peeled and either halved or quartered
  • 100g of small ripe tomatoes, cored and cut into eighths
  • 4 x 200g tuna steak
  • Salt and freshly ground black pepper



  1. In a pan over high heat, sauté the onion, beans and potatoes before adding anchovies
  2. Marinate tuna steaks in a little olive oil for an hour. Heat a large skillet on medium high heat, or place on a hot grill. Cook the steaks 2 to 3 minutes on each side until cooked through.
  3. In a bowl, arrange the potatoes; add the tuna steak cut into 1/2-inch thick slices, garnish with chopped eggs and tomatoes cut into small cubes.
  4. Drizzle the salad with the mustard vinaigrette and serve warm.

Dijon Mustard Vinaigrette

Olive oil : 100ml

Lemon juice : 20ml

Dijon mustard : 1 teaspoon

Salt and freshly ground black pepper

In a bowl, whisk together the ingredients until you get an emulsion. Season with salt and pepper.