Method

Dashi Broth
Combine water and kombu in a saucepan. Bring to a gentle simmer (~80°C), then remove from heat. Add bonito flakes and infuse for 3 minutes. Strain through a fine sieve or cheesecloth. Stir in soy sauce, mirin, and rice wine vinegar. Set aside.

Fennel Purée
In a pan over medium heat, sweat the fennel with a pinch of salt until soft and translucent (do not caramelise). Add lemon juice and continue to cook briefly. Transfer to a blender and purée until smooth. Pass through a fine sieve if desired for extra smoothness. Keep warm.

Buttered Asparagus
Blanch asparagus in boiling water for 2 minutes, then shock in ice water to preserve colour. In a separate pan, bring water and butter to a boil to form an emulsion. Add asparagus to the emulsion for 30 seconds just before plating.

Dashi-Poached Vegetables
Gently poach the diced vegetables and wakame in reserved dashi until just tender. Keep warm in the broth.

Seared Albacore Tuna
Allow tuna to come to room temperature. Season generously with salt. Heat a non-stick or cast iron pan over high heat until smoking hot. Sear the tuna quickly on all sides until golden brown, maintaining a rare centre. Rest for 2–3 minutes before slicing.

Spoon a base of fennel purée onto the plate. Place slices of seared tuna over the purée. Arrange buttered asparagus and dashi vegetables around the tuna. Spoon over a little warm dashi broth to finish.