Chef Dennis Barton of The Anam in Long Beach, Cam Ranh Bay offers the colours of a rainbow for dessert

- 3 gelatine leaves - 200g of yellowfin tuna - 250ml of tomato juice - 3 tbsp of vodka - 1//2 tsp Worcestershire sauce - 1/2 tsp Tabasco - 1 avocado - 1 tbsp of crème fraîche -1/2 lemon - sea salt - black pepper - 1 lime - tbsp of olive oil - 1 tsp dill - 1 tsp coriander - 1 white radish - 4 scallops - 20g of pea shoots

1. For the Bloody Mary jelly, place the gelatine leaves into cold water to soak for 4 minutes

2. Combine the tomato juice, vodka, Worcestershire and Tabasco sauces in a pan and gently warm over a low heat

3. Add the gelatine to the tomato mixture, and stir until dissolved. Pour into a shallow dish, and refrigerate until set

4. Peel the avocado and remove the stone. Place in a food processor along with the crème fraîche, juice from the 1/2 lemon, sea salt and pepper and blend until smooth. Set aside until needed

5. Dice the tuna, then grate the lime zest over it and season with salt and pepper

6. Juice the lime and mix with the coriander, dill and olive oil. Slice the scallops and white radish and place in a container

7. Pour the lime marinade over the scallops and white radish. Season with salt and pepper and leave to marinate for 3 minutes

8. Arrange the diced tuna on each plate. Remove the Bloody Mary jelly from the fridge, cut into small cubes and arrange next to the tuna. Spoon small mounds of the avocado purée between the tuna and jelly

9. To finish, add the scallops and white radish and spoon over the lime marinade. Garnish with fresh pea shoots. -VNS