Cut the tuna into 1cm chunks, then put in the fridge to keep chilled while you make the sauce.

Combine the ginger, garlic, chilli, most of the coriander leaves and all the stalks, the lime juice, soy sauce, honey, sesame oil and sesame seeds in a large bowl. If you like, add extra lime juice to taste. Tip in the tuna chunks and mix well to coat.

Spoon the tuna mixture into shallow bowls or press into a mound using a cooking ring for a neat shape. Sprinkle over the remaining coriander leaves, then serve with bread or ciabatta toasts on the side.