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Grilled octopus (he'e tunu): recipe illustration
Fish & seafood

Grilled octopus (he'e tunu)

Octopus tenderised and then grilled over embers, with firm, lightly smoky flesh. It is served drizzled with lemon and chilli coconut oil, as a festive or fishing-day dish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

257 kcal per serving

Protein
31.3 g
Carbohydrates
4.7 g
of which sugars
1.7 g
Fat
11.5 g
of which saturated fat
1.6 g
Fiber
0.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Clean the octopus by removing the innards and the beak, then rinse it thoroughly.
  2. Dip it into a large pan of boiling water three times to make it curl, then cook for 30 minutes over low heat with the onion.
  3. Drain and let it cool, then cut the tentacles into pieces.
  4. Mix the lemon juice, coconut oil, chopped chilli, salt and pepper.
  5. Heat a grill pan or place the pieces over embers.
  6. Grill the pieces for 3 to 4 minutes per side until lightly golden.
  7. Drizzle the hot octopus with the lemon and chilli sauce and serve immediately.

Variations and tips

Using what's easy to find. A good-quality frozen octopus works just as well; let it thaw slowly in the fridge.

More ideas

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Original Ecomely recipe.