Mario Hofmann, Executive Chef at the Hua Hin Marriott Resort & Spa, located right on the beach on Thailand’s eastern coast, shares his recipe for a dish that’s perfect for a hot and sunny day at the seaside.


Tuna | Lemon | Tomato
Serves 5


  • Tuna                                 400g
  • Coriander                         20g
  • Shallots                            40g
  • Balsamic reduction            20g
  • Garlic croutons                 1pc
  • Lemon                              1pc
  • Cucumber slice                 5pc
  • Cherry tomato                   5pc
  • Caper berries                    5pc
  • Salt
  • Pepper
  • Olive oil



  1. Chop the tuna loin, and put it into a bowl.
  2. Cut the tomato into quarters and remove the seeds. Dice the tomato small, put half of it together with the tuna, and the other half keep aside in another bowl. Dice the shallots very fine, and separate them as well; half goes to the tuna, the other half in the new bowl with the tomatoes.
  3. Marinate the tuna with lemon juice, add salt and pepper. Chop the coriander fine, add it to the tomatoes, and add some olive oil and seasonings. Mix well together and arrange as in the photo.


You might also like to read Chef Mario’s story on Cook Concern: A Chef Portrait of Mario Hofmann