Courtesy of Chef Makoto Ono of PiDGin.
Lightly sauté garlic and stinging nettle in pan over medium heat with 1 tbsp of the vegetable oil. In a blender, combine sautéed garlic, stinging nettle, nori, olive oil, water, and 50g of Parmesan, and purée until smooth. Salt to taste.
In separate bowl, create vinaigrette by whisking lemon juice, lemon zest, rice vinegar and olive oil
When serving, brush purée onto a plate with spoon and arrange sliced tuna on top. Carefully drizzle vinaigrette on tuna and garnish with sliced radishes, and remaining shaved Parmesan. Season to taste with finishing salt.