Keep tuna cold. Pat the sushi-grade tuna dry with paper towel. Using a sharp knife, trim any sinew and finely dice into uniform 1/4-inch cubes. Transfer to a chilled bowl.

Prepare aromatics

Finely mince the red chili (remove seeds for less heat), shallot, slice the scallion green, and finely chop the cilantro. If using avocado, dice it and toss with a squeeze of lime to slow browning and set aside.

Make dressing

In a small bowl, whisk together honey, fresh lime juice, soy sauce, and sesame oil until honey is fully incorporated. Taste and adjust: add an extra 1/2 tsp honey for more sweetness or a splash more lime for brightness.

Combine

Pour the dressing over the diced tuna. Add the minced chili, shallot, scallion, and cilantro. Season with sea salt and freshly ground black pepper. Gently fold to combine, taking care not to mash the tuna. Chill the tartare in the refrigerator for 10–15 minutes to allow flavors to meld, but do not leave more than 30 minutes to preserve texture.

Accompaniments & Garnish

Plateing and garnish: If using avocado, either fold the diced avocado into half the tartare portion or make a base layer of avocado and press tartare on top using a ring mold (about 2.5–3 inches). Spoon tuna mixture into ring and press gently, then lift ring straight up to release.

Finish: Sprinkle toasted sesame seeds and microgreens or cilantro sprigs over the tartare. Arrange tortilla chips, crostini, or sesame crackers on the side and serve with lime wedges for extra brightness.

Serve immediately: Tuna tartare is best served cold and fresh. Provide small spoons or spreaders so guests can place tartare on chips/crackers. Leftovers: store tightly covered in the refrigerator and consume within 24 hours.