Marinated Tuna, Mandarin, and Coconut Salad
Stuart Langsford, executive chef at the King of Snake Group, which includes King of Snake, Roca, and Mexicanos, began his culinary journey in Christchurch in the mid-90s. Starting as a kitchen hand at the Gondola, he quickly became enamored with the kitchen’s energy.
After training at polytech, he gained experience at Misceo’s, the Cocoa Club, and Indochine, refining his skills with oriental ingredients. His career highlights include positions at Pegasus Bay Winery and various Christchurch eateries.
Now, as the King of Snake Group executive chef, Stuart collaborates with King of Snake’s head chef Ole to deliver fresh, flavourful dishes.
This tuna salad has been on the menu at King of Snake since day one and has been a popular option ever since. With Thai origins, they have elevated the salad using fresh tuna fish. It is fresh and delicious, with lovely soft textures.
Tuna salad dressing
125ml lime juice, freshly squeezed
5 garlic cloves, peeled
2 green bird’s eye chillis
125g palm sugar, crushed
50g fish sauce
¼ tsp salt
Tuna marinade
100ml lime juice, freshly squeezed
5 garlic cloves, peeled
2 green bird’s eye chillis
To make the salad
150g fresh sliced tuna fish
1 cup fresh coconut, shredded
8 mandarin segments
1 tbsp lemongrass, very finely sliced
1 tbsp kaffir lime leaf, very finely sliced
½ red chilli, finely sliced
1 shallot, finely sliced
½ cup mint leaves
½ cup coriander leaves
To make the dressing, combine fish sauce and palm sugar and stir until dissolved. Pound garlic, chilli, and salt until a smooth paste has formed. Add lime juice to the fish sauce and palm sugar mix. The dressing should be equally sour, sweet, salty, and slightly hot. Adjust if necessary.
For the marinade, pound the garlic and chilli until a smooth paste forms. Add the lime juice. The marinade should be hot and sour.
Crack open a coconut and drain the juice. Using a zester, scrape the inside, creating long strands of fresh coconut. Peel a mandarin, and using a small sharp knife, clean the segments of the pith. Place your tuna fish in a small bowl and add the tuna marinade. Gently mix. Leave for two minutes.
Place all other ingredients in a salad bowl, add the tuna (leaving the excess marinade behind) and dress in 4–5 tbsp tuna dressing. Gently mix and serve.