Prepare the tuna

• Make sure the tuna is very fresh and sushi-grade.
• Cut the tuna into small, even cubes with a sharp knife.
• Keep the tuna cold until ready to mix.

Make the dressing

• In a mixing bowl, combine the soy sauce, sesame oil and freshly squeezed lime juice.
• Season with a pinch of salt and mix well.

Assemble the tartare

• Add the cubed tuna to the dressing and gently fold to coat.
• Stir in the sliced spring onion and toasted sesame seeds.
• Taste and adjust the seasoning.

Chill and serve

• Refrigerate the tartare so the flavours come together.
• Serve cold, ideally in a ring mould for a fine-dining presentation.