Tuna Salad Reimagined

Tuna Salad Reimagined Courtesy of Chef Kevin Wong

Courtesy of Chef Kevin Wong

Tuna Salad Reimagined

Chef Kevin Wong is the winner of the Asia regional final of S.Pellegrino Young Chef 2020.

12 October, 2020
Average: 4.7 (11 votes)

Type of dish

serves for

6

total time

8 HR 10 MIN

ingredients

Red, ripe tomatoes
4
Avocado
4
Chive
30 g
Gelatin
3 sheets
Caviar
30 g
Fresh tuna
100 g, Akami preferred
Piment d’Espelette
5 g
Kombu
5 g
Pink salt
1 g
Black pepper
1 g
Kombu
1 sheet/ pc
Sesame oil
10 ml

Kevin Wong presents his vision of a beautiful tuna salad, a dish he loves to prepare for loved ones whenever he’s at home or at a party with friends. He encourages home cooks to do the same, as he says: “Food should be celebrated every day and not only on special days.”

In this simple, flavourful recipe, created especially with home cooks in mind, he allows the ingredients do the talking over any complicated techniques. "I would love people to try this out because it is so simple, yet so doable. I also wanted to shout out about this bluefin tuna that we use here in the restaurant, which is sustainable. It's delicious, and good for you and the world.”

The Malaysian-born chef marries different produce from around the world, using Asian, Mediterranean, European and Russian ingredients in a dish that crosses cultural boundaries, yet works together beautifully on a single plate. “It could be eaten by anyone of any background," he says. 

His use of a tomato consommé steeped in Japanese kombu (to add extra umami) set into a jelly, tuna from the Mediterranean sea topped with Russian caviar, and French piment d'espelette reflects the culinary concept of his multicultural homeland where people mix many flavours in a single dish.

Wong says the dish is “super different” and definitely creates a flavour memory, one that he will enjoy showcasing when he puts it on the menu at restaurant Meta in Singapore.

Try out Wong's dish, which in his words is "Simple, delicious, nutritious and makes you happy afterwards."

Step 01
Blending tomatoes Courtesy of Chef Kevin Wong

Courtesy of Chef Kevin Wong

Prepare and wash all ingredients.

Blend the tomatoes then sprinkle over 3g of salt and place on a muslin cloth, inside a sieve over a bowl, and allow the excess liquid to drip out for several hours.

Step 02
Dashi Courtesy of Chef Kevin Wong

Courtesy of Chef Kevin Wong

Allow the kombu to infuse in the tomato juice left in the bowl.

Step 03
Gelatin in a pan Courtesy of Chef Kevin Wong

Courtesy of Chef Kevin Wong

Bloom 3 sheets of gelatin and add to 150g of tomato dashi. After it sets, chop up the jelly to give it a crystal effect for better mouthfeel. 

Step 04
peeled avocado Courtesy of Chef Kevin Wong

Courtesy of Chef Kevin Wong

Remove the avocado skin and stone, and blend the flesh with salt and piment d'espelette to taste. 

Step 05
Avocado puree Courtesy of Chef Kevin Wong

Courtesy of Chef Kevin Wong

Place avocado puree into a piping bag. 

Step 06
tuna sliced Courtesy of Chef Kevin Wong

Courtesy of Chef Kevin Wong

Thinly slice the tuna, then slice into thinner strips and dice into equal size dice for presentation.

Chef tip: You eat with your eyes first. 

Step 07
Mixed tuna and chives Courtesy of Chef Kevin Wong

Courtesy of Chef Kevin Wong

In a bowl, mix 50g of tuna with 8g of chopped chives, 1g of black kombu powder, and 3g of sesame oil. Season to taste with salt and black pepper.

Step 08
plating Courtesy of Chef Kevin Wong

Courtesy of Chef Kevin Wong

Assemble.

Step 09
Avocado puree on a plate Courtesy of Chef Keving Wong

Courtesy of Chef Kevin Wong

Pipe on a dollop of avocado puree.

Step 10
tomato jelly on a plate Courtesy of Chef Keving Wong

Courtesy of Chef Kevin Wong

Place chopped tomato dashi jelly on top.

Step 11
tuna tartar on jelly Courtesy of Chef Keving Wong

Courtesy of Chef Kevin Wong

Spoon some tuna tartare on top of the jelly. 

Step 12
Caviar Courtesy of Chef Keving Wong

Courtesy of Chef Kevin Wong

Finish with some caviar. 

Step 13
Adding flowers Courtesy of Chef Keving Wong

Courtesy of Chef Kevin Wong

Garnish with some edible flowers. 

Take a picture, and enjoy.

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