Tuna, Avocado, Wakame, Pickled Cucumber

Looking to highlight the seasonal change, this dish is all about quality of produce and allowing the ingredients to be the hero.

Serves 2 - 4

INGREDIENTS

¼ avocado

¼ teaspoon milk

½ teaspoon dried wakame

250g (9oz) sashimi-grade tuna, trimmed and cut into (½ in) cubes

¼ teaspoon sea salt flakes

2 small red radishes, thinly sliced

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SOY DRESSING

2 tablespoons light soy sauce

½ teaspoon rice wine vinegar

¼ teaspoon caster sugar

zest of ¼ lemon

60 ml (2 fl oz/¼ cup) grapeseed oil

To make the soy dressing, place all the ingredients in an upright blender except the grapeseed oil and process well. With the blender running, slowly pour the oil in to emulsify the dressing.

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PICKLED CUCUMBER

60 ml (2 fl oz/¼ cup) ricewine vinegar

2 tablespoons sugar

2 teaspoons salt

1 baby cucumber, sliced into 5 mm (1/4 in) rounds

To make the the pickled cucumber, in a small sauce pan put the vinegar, 125ml (4 fl oz/½ cup) of water, the sugar and salt and cook until the sugar has dissolved, taking care not to let it boil. Remove from heat and allow to cool for 10 minutes. Slice the cucumber into 5 mm (¼ in) rounds. Pour the pickling liquid over the cucumber and leave for at least 2 hours.

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Mash the avocado with the milk and push it through a fine sieve.

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Process the wakame finely in an electric spice grinder.
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TO SERVE

Arrange the the tuna on a plate and plate and place small spoonfuls of avocado on each piece of fish. Drizzle over 2 teaspoons of the soy dressing. Season the tuna lightly with sea salt. Place a slice of radish onto each piece of tuna. Sprinkle the whole dish with wakame powder.