Seafood platter with three sauces

SERVES 6 PREP AND COOK TIME 45 MINUTES

500g swordfish steaks, cut into 6 pieces 1 tablespoon extra virgin olive oil 1 tablespoon black sesame seeds 1 tablespoon white sesame seeds

250g piece sashimi-grade tuna

6 large scampi (600g)

1kg cooked extra-large tiger prawns 12 oysters on the half shell (300g) lemon cheeks, to serve

BLOODY MARY DRESSING

⅓ cup (110g) canned diced tomatoes 2 tablespoons vodka

2 teaspoons Worcestershire sauce

½ teaspoon Tabasco

SALMORIGLIO ½ cup (125ml) extra virgin olive oil ¼ cup finely chopped oregano ¼ cup finely chopped fresh flat-leaf parsley 1 clove garlic, crushed

1 tablespoon finely grated lemon rind 2 tablespoons lemon juice

AVOCADO & WASABI AÏOLI ½ medium avocado (125g) ⅓ cup (100g) mayonnaise

2 tablespoons lime juice

1 teaspoon wasabi paste