Tuna carpaccio with yuzu and avocado jelly

SERVES 4 500g sashimi-grade tuna 2 sheets leaf gelatine

1 ripe avocado, halved and stoned

½tsp wasabi paste

4tbsp pure yuzu juice

50g yuzu pearls purple radish sprouts and nasturtium leaves, to serve

For the yuzu dressing 1tbsp yuzu juice

2tsp acacia honey

4tbsp extra virgin olive oil

Trim the tuna to a round shape, keeping the trimmings to fry for a snack later. Tightly wrap in non-PVC cling film and freeze for around 2 hours.

Soak the gelatine leaves in cold water for around 10 minutes until softened. Put them in a small pan with 75ml cold water and heat gently for a few seconds until the gelatine dissolves.

Scoop the avocado off the skin into a mini processor and add the wasabi paste and 3tbsp of the yuzu juice. Put the remaining juice into the gelatine liquid. Whizz the avocado mixture to a fine purée and mix into the gelatine liquid. Tip the mixture into a tray around 10cm square (or a saucer) lined with non-PVC cling film and chill to set.

When the jelly has set, make the dressing. Put the yuzu juice and honey in a jar with a tightfitting lid and shake to mix. Add a little of the oil at a time, shaking well between each addition.

Slice the tuna as thinly as possible. Arrange the slices on 4 individual serving plates. Spoon over some yuzu dressing and season to taste with sea salt flakes. Cut the jelly into 1cm cubes and divide between the plates. Add the leaves to the top and spoon over some of the yuzu pearls.