Yellow Fin Tuna Carpaccio with avocado mousse

24 oz. yellow fin tuna loin (Ahi), sashimi grade, thinly sliced

Flaky sea salt to sprinkle

Freshly ground black pepper to sprinkle

¼ cup water

½ cup champagne vinegar

¼ cup sugar

½ tbsp. kosher salt

¼ tbsp. crushed coriander seeds

½ tbsp. fresh ginger, peeled, cut in strips

1 tsp. Szechuan peppercorn, crushed

½ ea. Vanilla bean, halved lengthwise

1 ea. Japanese cucumber, peeled, seeded, cut lengthwise in ¼ inch slices

1 ea. Ripe avocado, peeled and pitted

1 tbsp. lemon oil

1 tbsp. freshly squeezed lime juice

Salt and ground white pepper to taste

Mix all ingredients in a stock pot and boil. Remove from stove and cool to room temperature. Add sliced cucumbers and marinate at least 4 hours.

Puree the avocado with lemon oil and lime juice. Season to taste with salt and pepper. Fill into small squeeze bottle and chill.

Brush 4 deep plates (chilled) with lemon oil. Lay out 6 thin slices of tuna for each plate and season with flaky sea salt and freshly ground black pepper. Sprinkle with lemon oil. Garnish with the avocado mousse and vanilla pickled cucumbers. Finish with olive caviar, fresh avocado slices, red radish and microgreens.