In a bowl, combine the diced yellowfin tuna, soy sauce, sesame oil, lime juice, chives, avocado, black pepper, and sea salt. Mix gently and refrigerate for about 15-20 minutes.

Black Pepper Risotto Cake Preparation

Cook the Risotto

In a saucepan, heat the chicken broth and keep it warm. In another pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, sauté until translucent. Stir in the Arborio rice, cooking for 1-2 minutes until lightly toasted.

Add Broth Gradually

Add the warm chicken broth one ladle at a time, stirring constantly until the liquid is absorbed. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Finish the Risotto

Stir in the grated Parmesan cheese, black pepper, and the beaten egg. Allow the mixture to cool slightly before forming it into cakes. Coat each cake in breadcrumbs.

Cook the Cakes

In a skillet, heat a little butter over medium heat and cook the risotto cakes until golden brown on both sides, about 3-4 minutes each side.

Warm Anchovy Butter Preparation

Make the Anchovy Butter

In a small saucepan, melt the butter over low heat. Add the minced anchovy fillets, garlic, and lemon juice. Stir until the anchovies dissolve into the butter. Keep warm.

Assembly

Plate the Dish

On a plate, place the risotto cake, top with the tuna tartare, and drizzle with warm anchovy butter. Serve immediately.