Tuna carpaccio with chilli

4	Red chillies (finely sliced)
1.5 kg	Tuna mid loin
3	Lemons (juiced)
	Malden sea salt & freshly ground black pepper.

Method

1.      Cut the tuna into manageable strips.

2.      Roll the tuna in a mixture of the sea salt & pepper so that there is a thick layer on all sides.

3.      Seal the tuna on a very hot grill on all sides.

4.      The salt & pepper should cook into the tuna slightly.

5.      Allow too cool.

6.      When serving sliced the tuna very thin & cover the plate with slices.

7.      Sprinkle over the chilli, lemon juice & season with sea salt & pepper, drizzle with olive oil serve with rocket & a lemon wedge. 

Scallops sauté Provencal

4	Tomatoes
4 cloves	Garlic (crushed)
½ bunch	Flat parsley (chiffonade)
50 ml	Olive oil
50g	Butter
16	Scallops (large)

Method

1.      Cut the tomatoes in half lengthways.

2.      Season & grill them under the salamder with a little olive oil until on the point of collapse, keep warm.

3.      Season & sauté the scallops in a little more olive oil until golden brown & smelling sweetly.

4.      Remove from the pan & add the butter, heat until it starts to foam.

5.      Add the parsley & sizzle briefly then throw in the parsley.

6.      Arrange the tomatoes & scallops on the plates & season with lemon juice, then spoon over the butter, garlic & parsley & serve with lemon wedges.

Onion & rosemary tart

Ingredients

150g	Butter (unsalted)
8	Onions (sliced)
1 sprig	Rosemary (chopped)
8	Egg yolks
500 ml	Double cream

Method

1.      Sweat the onions down without colouring until totally collapsed.

2.      Add the rosemary cook for a few minutes then remove from the heat & allow to cool.

3.      Whisk the egg yolks with the cream & fold through the cooled onions.

4.      Adjust the seasoning.

5.      Fill a pre-cooked tart case & cook in an oven at 150ºC for about 30-40 mins until almost set.