Restaurant Name: Sal Grossa Cook Name: Paquita Roigé Cuisine: Mediterranean Capacity: 22 guests indoors 26 diners on the terrace Kitchen Hours: 13:00 to 16:00 Friday to Sunday Menu Price: 30 Euro (VAT included) Address: Puerto Deportivo Hospitalet del Infante, Local 16   Menu: Starter: Cream of parsnip and apple First course: Tuna tartare with avocado and chives Seconds: Rouladen steak with mashed potatoes and broccoli Dessert: Pannacota (paired with chocolate, caramel or fruit sirope) Winery: Almodis small (Terra Alta - Altavins Viticultors) RECIPE Tuna tartar with avocado and chives Ingredients for 4 people: From 400 to 500 grams of tuna loin 2 avocados the juice of half lemon 1 bunch chives Olive oil 2 teaspoons soy sauce 1 / 2 onion First, remember that eating raw fish is recommended that you have previously frozen, once thawed should have cut the tuna cubes and onion mix it and let it marinate a few minutes with olive oil and salsa soybean. Then we can serving dishes, cut the avocado in cubes and irrigate with a little lime juice, some olive oil and salt, we use a ring for mounting the first base of avocado and above the tuna tartar and it just a very small cut chives sombreret  

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