2 spring onions, thinly sliced
1 medium-hot red chilli, finely chopped
1 piece of fresh ginger, peeled and grated
1 spoon honey
6 spoons light soy sauce
1 lime, juice only
2 spoons sesame oil
4 slices ciabatta bread
Sesame seeds, toasted
Remove and discard any dark parts from the tuna. Dice the tuna and place it in a large bowl. Stand the bowl on ice.
Add the spring onions, chilli and ginger to the tuna and mix well.
In a separate bowl, mix the honey, soy sauce, lime juice, sesame oil and toasted sesame seeds together.
Toast the slices of ciabatta on a griddle pan.
To serve, press the tuna tartare into a chef´s ring on each serving plate. Carefully remove the ring, arrange the toast and lime wedges around the tartare.