Tuna tartare with avocado and glazed shiitake

Green onion flowers: trim and wash the green onions, cut two inches from the root end, split the green end repeatedly with a needle from about a quarter inch (one centimetre) from the root, and leave in ice water to curl, within an hour.

Chop the remaining green onion and put it in a large bowl.

Clean the shiitake caps with a damp paper towel, remove the stems with a paring knife and score a cross on each cap.

Heat a skillet on medium with about a teaspoon to a teaspoon and a half of olive oil; cook the shiitakes cut side down, unseasoned, about five minutes.

Add about a tablespoon of soy sauce and a quarter cup of water and cook about five minutes more until totally soft; reserve.

Core, quarter and seed the tomato; cut one quarter into thin julienne for garnish and dice the rest.

Add the diced tomato, olive oil, sesame oil, shallot and garlic to the green onions; reserve.

Cut the tuna into slices, sticks and then dice, not too fine; remove any belly sinew.

Add the tuna, soy sauce and lime juice to the bowl and mix.

Halve, pit, quarter and peel the avocado; dice half into the tuna, keep two quarters to decorate.

Taste; add a little pepper and no salt, as the soy sauce is salty enough.

Set a ring in the centre of the plate, fill with tuna, a layer of avocado in the middle, more tuna, then lift off the ring.

Decorate with avocado, tomato julienne, three shiitakes, the green onion flowers and a few radish sprouts.