Wake up and smell the wakame. Andrew McConnell’s tuna, avocado and wakame is a fresh bite with added tang
• 1/4 avocado
• 1/4 teaspoon milk
• 1/2 teaspoon dried wakame
• 250g sashimi-grade tuna, trimmed and cut into 1.5 cm cubes
• 1/4 teaspoon sea salt flakes
• 2 small red radishes, thinly sliced
For the soy dressing:
• 2 tablespoons light soy sauce
• 1/2 teaspoon rice wine vinegar
• 1/4 teaspoon caster sugar`
• 1/4 lemon, zested
• 60ml grapeseed oil
For the pickled cucumber:
• 60ml rice wine vinegar
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 baby cucumber, sliced into 5 mm rounds
1 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.
2 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.
3 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.
4 Mash the avocado with the milk and push it through a fine sieve.
Process the wakame finely in an electric spice grinder.
5 To serve, arrange the tuna on a plate and place small spoonfuls of avocado on each piece of fish.
6 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.
7 Place a slice of radish onto each piece of tuna. Sprinkle the whole dish with wakame powder.
Recipe courtesy of Andrew McConnell, extracted from Supernormal