Tuna Salad Reimagined

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."