Bastian Ballweg, Executive Chef at Phuket Marriott Resort and Spa, Nai Yang Beach, shares his recipe for Thai-inspired tuna tartare.


Tom yum stock

 Lemon grass           20g

  • Galangal                 10g
  • Shallot                    10g
  • Red chilli                 3g
  • Kaffir lime leaves    5g
  • Mushroom              20g
  • Fish sauce              20ml
  • Sugar                      10g
  • Lime juice               30ml
  • Chilli paste              20g


Mix all ingredients together, and let it simmer on low heat for 15 min. Drain the stock and let it cool.


Tom yum tuna tartare

  • Tuna loin                 0.18pcs
  • Tom yum stock       0.02kg
  • Wonton                   0.005kg
  • Mirco herbs             0.002kg
  • Soy beans               0.015kg
  • Horseradish cream 0.01kg
  • Alfalfa                      0.005kg
  • Oil                           0.5l



Chop the tuna till finely ground. Add the tom yum stock to taste to the tuna and let it rest. Add oil to a pan and heat up to 175 degrees C. Cut the wonton sheet in 2 triangles and deep fry till crispy. Arrange on the plate as per the photo.


If you want to see more from Bastians work, check out his Interview.