INGREDIENTS
1/4 avocado
1/4  teaspoon milk
1/2 teaspoon 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 tablespoons light soy sauce
1/2 teaspoon rice wine vinegar
1/4 teaspoon caster sugar
zest of 1/4 lemon
60 ml grapeseed oil

Pickled cucumber
60 ml rice wine vinegar
2 tablespoons sugar
2 teaspoons salt
1 baby cucumber, sliced into 5 mm rounds

TO MAKE

To make the pickled cucumber, in a small saucepan put the vinegar, 1/2 cup 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 ten minutes. Slice the cucumber into 5 mm rounds. Pour the pickling liquid over the cucumber and leave for at least two 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 two 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.

Serves 2–4.

This is an edited extract from Supernormal by Andrew McConnell, published by Hardie Grant. Available in stores nationally and on cooked.com.au