Toasted sesame seeds
(Cilantro and lime wedges to serve)
Make the marinade- combine soy sauce, sesame oil, lime juice, and ginger paste in a small bowl, then whisk well. Set aside.
Using a very sharp knife, cut the tuna into ⅛” dice, trimming away any sinew or skin. Place tuna in a large mixing bowl.
Add remaining ingredients. Add avocado, onion, jalapeño (½ if you like it mild, or 1 full for a bit more heat), cilantro, and 1 tsp sesame seeds. Pour marinade on top, then toss to thoroughly coat. Cover and refrigerate for 15 minutes.Stir the tartare, then serve with an extra sprinkle of sesame seeds and lime wedges.
*When Liam made this, he added in some different varieties of heirloom tomatoes for texture and put more avocado in with the tuna to bulk it out. In the marinade he used the coriander stalks , finely chopped, and grated ginger instead of paste.