Tuna and swordfish
3 ounces (85 grams) Bermuda yellow fin tuna and Atlantic swordfish
Olive oil, as needed
Kosher salt and roasted ground black peppercorns, to taste
Garlic
Fresh basil, chopped
2 large shrimp, on sugarcane brochette
Celery salt, mace, salt and white pepper, to taste

Season tuna and swordfish with olive oil, salt and peppercorns. Season tuna with garlic and basil. Season shrimp with celery salt, mace, salt and pepper. Grill fish and shrimp to 140° F.

Mashed potatoes
3 1/2 ounces (100 grams) yellow fleshed potatoes
1/2 ounce (15 grams) soft goat cheese
3 1/2 ounces (100 milliliters) buttermilk
Salt, white pepper and fresh nutmeg, to taste

Cook potatoes and pass through a food mill or ricer. Blend in remaining ingredients and adjust seasoning.

Kumquat sauce
1/6 ounce (5 grams) diced shallots
1 tablespoon olive oil
2 tablespoons (30 milliliters) white wine
1 1/2 tablespoons (20 milliliters) fish stock
1 kumquat, julienne
2 teaspoons (10 milliliters) whipping cream
Salt and white pepper, to taste

Sweat shallots in olive oil, deglaze with wine and add fish stock and kumquats. Finish with cream and adjust seasoning.

Mussel mélange
1/6 ounce (5 grams) chopped garlic
1/3 ounce (10 grams) chopped shallots
1 tablespoon olive oil
5 fresh mussels
1 1/2 tablespoons (20 milliliters) white wine
2 teaspoons (10 milliliters) whipping cream
Salt and white pepper, to taste

Saute garlic, shallots in olive oil. Then add mussels, white wine and cream. Adjust seasoning.

Pineapple ancho chile salsa
1 1/2 ounces (40 grams) diced pineapple
1/6 ounce (5 grams) finely chopped hydrated ancho chilies, seeds removed
1/3 ounce (10 grams) each: red onion, yellow bell pepper, fresh cilantro, fresh tarragon and fresh parsley, finely chopped
4 ounces extra virgin olive oil
1 ounce champagne vinegar
Kosher salt and ground roasted white peppercorns,to taste
Worcestershire and Tabasco sauce, to taste

Toss all ingredients and season.

To serve
Sauteed baby vegetables
1/2 lemon, grilled
1/2 teaspoon tobiko wasabi roe
Fresh herb sprig
Parsley, chopped

Pipe mashed potatoes in center of plate. Add kumquat and mussel sauces. Place swordfish and shrimp of either sauce. Add tuna. Adorn tuna with salsa. Plate vegetables. Garnish with lemon, roe, fresh herb and parsley.