The right catch

It's seafood time. From tuna to sea bass, mussels and lobster, we bring you a fine selection

Tuna Tartare
Prep time:  5 mins
Serves: 1

Ingredients
90-100gm diced tuna
1tsp olive oil
1tsp chilli oil
1/4 medium avocado, diced
Salt and pepper to taste
1 squid ink tuile

For squid ink tuile:
5ml squid ink
100ml water
40ml corn oil
10gm flour

Method
For the squid ink tuile: Blend all the ingredients for three minutes. Add a generous amount of cooking oil to the frying pan and set the heat to medium-low. Just as the oil begins to sizzle, pour a thin layer of the mixture into the pan. The mix will start to bubble. Once the bubbling subsides and the tuile appears thoroughly cooked, turn off the fire and remove the tuile. The tuile needs to be crispy.
In a large mixing bowl, place the tuna, the olive oil and chilli oil. Mix well. Add salt and pepper and then the avocado. Mix gently making sure the avocado does not break.
Plating: In a bowl plate, gently place the tuna and avocado and decorate with the squid ink tuile.

Lobster Spaghettini
Prep time: 10 mins
Serves: 1

Ingredients
100gm spaghettini
140gm medium dice rock lobster
50gm cherry tomato
100ml tomato sauce
50ml extra virgin olive oil
Salt and pepper to taste
Pistachio for garnish

Method
Fill a large pot with water and add salt as required. When it starts boiling, add  spaghettini and cook until al dente.
In the meantime, in a large saucepan, add the oil and the cherry tomatoes and cook until soft. Add lobster and cook for a few more minutes. Add tomato sauce, salt and pepper and let boil for five minutes.
Strain the pasta and add to the lobster in the saucepan. Let the sauce reduce for one or two minutes.
Plate in a deep pasta plate and garnish with pistachio.

Sea Bass in Guazzetto
Prep time: 10 mins
Serves: 1
 
Ingredients
250gm sea bass fillet
60gm fresh mussels
50gm cherry tomato
80ml tomato sauce
50ml vegetable stock
15ml extra virgin olive oil
30gm diced potato
Salt and pepper to taste

Method
Place potato in the oven at 160°c and bake until golden brown.
In the meantime, place a small pot on the flame, pour in oil and add cherry tomatoes. When the tomatoes are soft, add the mussels and the vegetable stock and cover and cook. After a few minutes, the mussels shells will open. At this time, add the tomato sauce, salt and pepper to taste, and let it boil on low flame for a bit.
In a non-stick pan, drizzle some oil. When the oil becomes hot, reduce the flame and place the sea bass fillet with the skin side touching the pan. Cook for five minutes, then turn and cook again.
Plating: In a medium deep plate,  place the potato followed by the fish. Spread the mussels around the fish and gently pour the sauce above the fish and the mussels.