- For the Tomato Consommé, roughly chop tomatoes, shallot, garlic, lime leaves, lemongrass, chilli, ginger and basil and place into a blender. Add remaining ingredients and process until smooth and fully combined. Pour into a superbag and allow to strain. Pass through a second superbag and allow to strain then place into the fridge until ready to serve.
- For the Pickled Daikon, peel daikon and slice into 1-2mm thick slices using a mandolin. Use a 2.5cm cookie cutter to cut 168 (14 rounds per serve) from the daikon slices and place into a bowl. Set aside.
- Place vinegar and sugar in saucepan and stir until simmering. Remove from the heat and pour over the daikon. Set aside to pickle for 20 minutes. Drain well to serve.
- For the Tuna Tartare, finely dice the tuna into 1cm cubes. Place into a bowl, add remaining ingredients and mix gently. Spoon the tuna into a 6/7cm round mould in the centre of 12 chilled shallow serving bowls. Arrange pickled daikon slices in an overlapping fish scale pattern over the tuna. Garnish with finger lime pearls and micro herbs. Serve with the consommé on the side.