another publication by IMAGE asia

Black peppered tuna steak

by The Cove Phuket

  Ao Yon


  • 200g sashimi-grade tuna
  • 5g black pepper
  • 50g artichokes
  • 10g black olives
  • 60g steak tomatoes
  • 5g spring onion
  • 10g rocket salad 
  • 10g onion
  • 2 tsp olive oil, balsamic dressing and lemon juice

Brush the fish with olive oil and sprinkle with salt and pepper.
To grill the tuna, heat a charcoal or stove top cast iron grill to maximum and grill each side for approximately two minutes.
The centre should be raw, like sushi or the tuna will be tough and dry.
Allow to stand for 5-10 minutes and serve.
In a small bowl, whisk together the olive oil, balsamic vinegar and lemon juice. Gently toss in artichokes, olives, tomato and onion to combine.
Serve the tuna on a bed of salad and garnish with spring onion and rocket salad.

About Chef Somjit
Chef Somjit from Udon Thani started his career 26 years ago as a kitchen helper, when he discovered his passion for food and his executive chef took him under his wing. Before creating his signature dishes at The Cove Phuket, he previously worked for Cape Panwa Hotel and Movenpick, where he got a chance to travel and teach Thai cooking in Vietnam and Saudi Arabia. In Saudi Arabia he personally looked after the King’s food and learned how to make the best hummus possible. The secret of his dishes is in their simplicity by using the freshest ingredients. Chef Somjit believes “food is love, so cook with your heart!”

  • Chef Somjit

The Cove Phuket