Kutchapon Sirigaya - The Eugenia
Kutchapon Sirigaya, as known as Jus is the head chef of The Eugenia hotel. Chef jus was born in Bangkok, Thailand on August 14, 1978. Later in year 1986, chef Jus began to have interest in Italian cuisine and then started to copy and experiment on many dishes that he has taste in the restaurant.
Avocado Tuna Tartar
Yield: 1 serving
Ingredients
40g Tuna fillet, chopped
5ml Ponzu
2g Dijon mustard
1/2pc Chopped oba leaf
5g Chopped onion
2g Chopped caper
2g Wasabi
3ml Olive oil
25g Avocado
2ml Lime juice
2g Chopped garlic
1g Chopped coriander leaves
TT Salt and pepper
5pcs Watercress leaves
2ml Balsamic reduction
3ml Grape seed oil
1g Togarashi chilli powder
1g Chopped chive
1g Bonito flake
Cooking Method
Combine tuna, ponzu, Dijon mustard, oba leaf, onion, caper, wasabi, and olive oil then mix well
Season with salt and pepper then set aside in fridge.
Combine avocado, lime juice, garlic, coriander leaves then toss lightly.
Season with salt and pepper then set aside in cool place.
Combine grape seed oil and togarashi chilli powder to make chilli oil.
Draw the plate with balsamic reduction and chilli oil.
Place watercress leaves on place nicely.
Use number 7 ring to place in the middle of the serving plate.
Place avocado mixture on the bottom and tuna mixture on the top.
On tuna mixture garnish with chive and bonito flakes then take the ring out.
