Yellow fin tuna salad

Number of people served: 1

Ingredients

• 150g yellow fin tuna
• 10ml sesame oil
• 30g iceberg salad
• 15g wakame seaweed
• 30ml teriyaki sauce
• 2g black sesame
• 2g white sesame
• 20g Japanese cucumber
• 5pcs crispy fish skin
• 5g red radish
• 20ml olive oil
• 100ml fresh lemon juice
• a pinch of salt & pepper

Method

Arrange iceberg salad on a plate in a circle. Cut the tuna into 6 cubes/pieces and place in a small bowl with lime juice and olive oil, seasoned with salt and pepper. Place the seasoned tuna on the iceberg salad, then put all the vegetables beside the tuna. Place the crispy fish skin on top.

About the chef

Chef Nattawut Panphruk

Chef Nattawut Panphruk has the culinary arts in his blood. As a young boy, he would go out fishing, then cook his catch experimenting with recipes ashore. A Phuket native, he loves all things spicy, fresh and from the ocean.

Chef Nattawut’s career has seen him work at some of Thailand’s award-winning establishments, including the Water Library and Le Normandie in Bangkok, both included in the prestigious Michelin Guide. During that time, he was privileged to observe and work with Michelin-starred guest chefs from around the world.

His stints on the island include at Renaissance Phuket Resort & Spa and Trisara, where he honed his skills in steak and seafood respectively. That makes him the perfect fit for our signature grill, Sea. Fire. Salt., where dishes such as Phuket lobster and Australian Wagyu tomahawk are prepared on a Himalayan salt brick heated up to 200 degrees, lending an exquisite level of succulence and natural flavour.

Sea. Fire. Salt.
Anantara Mai Khao Phuket Villas
+66 0 7633 6100 #4505
www.anantara.com/en/mai-khao-phuket/restaurants