Chilled tomatillo & avocado soup with tuna sashimi salad

Method

1. To make the soup, combine the tomatillo verde and avocados in a food processor or blender and process, gradually adding the chicken stock, until smooth. Add the sour cream and process to combine. Season with salt. Strain through a fine-mesh sieve and chill until required.
2. To prepare the tuna sashimi salad, wrap the tuna loin tightly in several layers of plastic wrap, twisting the ends to seal, creating a round log of tuna. Chill in the freezer for 30 minutes, or until firm.
3. Meanwhile, combine the onion, cucumber, tomato, radish and habanero in a medium bowl. Pour in the Mexican pickle solution and set aside for 30 minutes to pickle.
4. Once firm, cut the tuna into four 125 g steaks. Season with salt and pepper.
5. Heat a barbecue chargrill to high heat.
6. Generously brush the tuna steaks with oil and grill briefly for 30 seconds on each side. Remove from the pan and set aside to cool slightly.
7. To serve, drain the pickled vegetables and combine with the basil and mint leaves in a medium bowl. Drizzle with a little olive oil and toss to coat. Season with salt.
8. Using a very sharp knife, slice the tuna steaks diagonally, making 5 slices from each steak.
9. Arrange the tossed salad ingredients across 8 chilled soup bowls. Neatly arrange the tuna, avocado, lime flesh or segments and taro chips among the salad and sprinkle with pepitas.
10. Transfer the soup into a pitcher and pour around the salad. Garnish with micro herbs and a drizzle of olive oil.