November 04, 2025

Tuna, Avocado, Wakame, Pickled Cucumber

Recipe by Andrew McConnell, Restaurateur & Chef

Serves 2

Pickled cucumber
60 mL rice wine vinegar
2 tbsp sugar
2 tsp salt1 baby cucumber, sliced into 5 mm rounds

Soy dressing
2 tbsp light soy sauce
½ tsp rice wine vinegar
¼ tsp caster sugar
Zest of ¼ lemon
60 mL grapeseed oil

Avocado and tuna
¼ avocado¼ tsp milk
½ tsp dried wakame
250 g sashimi-grade tuna, trimmed and cut into 1.5 cm cubes
¼ tsp sea salt flakes
2 small red radishes, thinly sliced

Pickled cucumber

In a small saucepan, combine the vinegar, 125 mL water, sugar and salt, then cook until the sugar has dissolved, taking care not to let it boil.
Remove from the heat and allow to cool for 10 minutes.
Pour the pickling liquid over the cucumber and leave to rest for at least 2 hours.

Soy dressing

Place all ingredients into an upright blender except the grapeseed oil and process well.
With the blender running, slowly pour in the oil to emulsify the dressing.

Avocado and tuna

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 tsp of the soy dressing.
Season the tuna lightly with sea salt.
Place one piece of pickled cucumber on each piece of tuna.
Top each with a slice of radish.
Sprinkle the whole dish with wakame powder.