Peel avocado, remove stone, place into thermo mix, add milk, yuzu, salt and blend until smooth.
Bring the dashi to a simmer add the agar, whisk for 30 seconds, remove from heat and chill over ice.
Peel the cucumber and cut into noodles.
When the agar has set, break up with a spoon and use to season the cucumber.
Fry the duck skin, let it cool, then crack into small pieces and add salt.
Wash the elk leaves.
Cut finger lime in half and carefully squeeze out the pearls and remove the seeds.
Remove the skin from the daikon, then peel think strips into iced water.
For the dressing, in a bowl, mix olive oil and grape seed oil into the shiso essence, add soy and mirin.
Slice tuna into 12 slices.
Cover the centre of the plate with a generous amount of the avocado yuzu and place a good tablespoon of the cucumber onto the avocado.
Arrange the tuna, elk leaves and finger lime on top of the cucumber.
Dress the tuna with the shiso essence and season the whole dish with the duck skin salt.