1. Cut the tuna into small cubes and place it in a bowl.
2. Add 1 teaspoon of rice vinegar, 1 teaspoon of soy sauce, a pinch of salt, black pepper, the juice of ½ lime, and a drizzle of Evioliva olive oil.
3. Add the finely chopped onion and mix everything well until evenly seasoned.
4. Cover with plastic wrap and refrigerate for at least 30 minutes.
5. Meanwhile, cut the avocado into small cubes. Season with a little salt, pepper, and a drizzle of Evioliva olive oil.
6. After 30 minutes, take a small bowl or mold to shape the tartare.
7. Add the tuna mixture first.
8. Layer the avocado on top.
9. Place a plate over the bowl and carefully flip it to release the tartare.
10. Finish with sesame seeds and an extra drizzle of Evioliva olive oil on top.

And just like that, you’re a chef now!