Gather all your ingredients. This means washing your hands and chopping your tuna into small cubes. The size matters. Want it too chunky? You’ll lose that melt-in-your-mouth experience. Too fine? You might drown out the delicate flavor.

In a bowl, whisk together the grated ginger, lime juice, tamari or soy sauce, sesame oil, honey, and chili flakes. This dressing is where the magic starts. Feel free to adjust proportions—more lime if you crave acidity or add a little more chili for heat.

Now it’s time to gently fold the cubed tuna into the dressing. Let it marinate for about 10 minutes. It’s just long enough for the flavors to meld without cooking the tuna. This is your moment to play with balance—taste, adjust, and make it your own.

Using a ring mold or simply a spoon, carefully place your tuna mixture on a plate. Press it down a bit, but don’t squish it; you want to keep those lovely cubes intact.

Finally, sprinkle the scallions and white sesame seeds on top. This adds an appealing crunch and aesthetic appeal. Now step back and admire your work.