Tuna, Avocado, Wakame and Pickled Cucumber - Chef Recipe by Andrew McConnell

Ingredients

1/4 avocado
1/4 tsp milk
1/2 tsp dried wakame
250 g sashimi-grade tuna, trimmed and cut into 1.5 cm cubes
1/4 teaspoon sea salt flakes
2 small red radishes, thinly sliced

Soy Dressing:

2 Tbs light soy sauce
1/2 tsp rice wine vinegar
1/4 tsp caster sugar
Zest of 1/4 lemon
60 ml grape seed oil

Pickled Cucumber:

60 ml rice wine vinegar
2 Tbs sugar
2 tsp salt
1 baby cucumber, sliced into 5 mm

Method

To make the pickled cucumber, in a small saucepan put the vinegar, 125 ml water, the sugar and salt and cook until the sugar has dissolved, taking care not to let it boil, remove from the heat and allow to cool for 10 minutes.

Slice the cucumber into 5 mm rounds, pour the pickling liquid over the cucumber and leave for at least 2 hours.

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.

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

Process the wakame finely in an electric spice grinder.

To serve, arrange the tuna on a 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 one piece of pickled cucumber on each piece of tuna, place a slice of radish onto each piece of tuna, sprinkle the whole dish with wakame powder.

Credits: This is an edited extract from Supernormal by Andrew McConnell, photography by Earl Carter, published by Hardie Grant, RRP $60, and is available in all good bookstores & online.

Photo Credits: This is an edited extract from Supernormal by Andrew McConnell, photography by Earl Carter, published by Hardie Grant, RRP $60, and is available in all good bookstores & online.