Tuna Carpaccio with Lobster and Avocado

<em>Time Out</em> and Taste Of Dubai bring you the signature dishes of some of the city’s top chefs

Some of the city’s finest chefs will be presenting their best dishes at Taste Of Dubai 08.

They will be showing off the tricks of the trade and giving visitors to sample food.

Scroll down for expert tuition and a recipe that will let you cook like a pro in your own home.

Restaurant: Pisces, Madinat Jumeirah

Chef: Willibald Reinbacher

Signature dish: Tuna Carpaccio with Lobster and Avocado

Serves ten

Ingredients:
500gm Yellow Fin Tuna (Carpaccio)
10pc Quail Eggs (Marinated & Poached)
20gm Beluga caviar
5pc Avocados (Peeled & Cubed)
100gm Yellow Fin Tuna (Cut into Cubes)
300gm Atlantic Lobster Tail (Poached & Sliced)
10tbsp Tomato Basil Salsa
100g Tomato Caviar

To Garnish:
Bonito Flakes, Dressed with Micro Cress, Lemon Aioli, Balsamic Reduction Bread stick

To season:
Maldon salt, Pepper, lemon infused olive oil, lemon juice.

Method:
Arrange 2 Tuna Slices on Each Plate Following the Photograph, Season with Salt and Pepper.

Drizzle with Lemon Infused Olive Oil and Sprinkle with Bonito Flakes.

Prepare a Salad with the Cubed Tuna and Avocadoes; add Lime Juice and Season to Taste.

With a Mould Arrange the Salad in the Centre of the Plate and Top with Tomato Salsa. Garnish with the Quail Egg and Caviar.

Garnish with a Line of Lemon Aioli, Balsamic Reduction Following the Photograph

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