Tuna Fish Tartare with Red Palm Oil

Makes 2 portion


  • 250 g fresh Tuna loin
  • 50 g cantaloupe melon, dice
  • 50 g rock melon, dice
  • 30 g black Olives, chopped
  • 5 g mint leaves, chopped
  • 50 ml Malaysian Red Palm Oil
  • Toasted white and black sesame
  • Micro herbs salad
  • Salt and Black pepper 


  1. Cut the Tuna Loin into small cube.
  2. Cut the Cantaloupe Melon, Rock Melon into dices too and dispose in a bowl. Add the Black Olives and mint leafs. Do not add salt.
  3. Season the tuna with salt, pepper and Malaysian Red Palm oil.
  4. Using round of a pastry ring make a layer of fruit and then a layer of Tuna Tartare.
  5. Press gently and remove the ring.
  6. Garnish with micro salad.
  7. All around the tartare, drizzle with a bit of Malaysian Red Palm Oil.
  8. Garnish with toasted white and black sesame seeds.