DIRECTIONS
Slice your tuna into ¼-inch cubes and place them in a mixing bowl.
In a small bowl, whisk together the ginger, soy sauce, lime juice and sesame oil until combined.
Pour the sauce over the tuna and gently mix until incorporated.
Transfer into serving bowls and sprinkle with the chopped chives and toasted sesame seeds.
To Store: Keep it in an air-tight container, refrigerated, for up to two days. Do not consume raw fish if kept longer than three days.
To Freeze: Do not freeze tuna tartare or raw tuna, as it will become rubbery and yield a foul smell once thawed.