Yellow Fin Tuna Salad
by Chef Nattawut Panphruk, Sea.Fire.Salt. – Anantara Mai Khao
At Sea.Fire.Salt., freshness takes centre stage. Chef Nattawut Panphruk combines the delicate texture of yellow fin tuna with the crunch of crispy fish skin and the gentle umami of wakame seaweed. The result is a light, elegant dish that celebrates the flavours of the ocean through refined simplicity.
Ingredients (serves 1)
150 g yellow fin tuna
10 ml sesame oil
30 g iceberg lettuce
15 g wakame seaweed
30 ml teriyaki sauce
2 g black sesame
2 g white sesame
20 g Japanese cucumber
5 pcs crispy fish skin
5 g red radish
20 ml olive oil
100 ml fresh lemon juice
A pinch of salt and pepper
Method
Arrange the iceberg lettuce on a plate in a circular shape. Cut tuna into six cubes and place in a bowl with lemon juice, olive oil, salt, and pepper. Toss gently.
Position the seasoned tuna on the salad and arrange the wakame, cucumber, and radish around it. Drizzle with sesame oil and teriyaki sauce. Finish with black and white sesame seeds and crispy fish skin on top for texture.
