Place the sushi-grade tuna on a clean cutting board. Use a sharp knife to cut it into very small cubes. Keep the pieces uniform for the best texture. Transfer the diced tuna to a chilled mixing bowl.

In a small bowl, combine soy sauce, sesame oil, lime juice, Dijon mustard, and grated ginger. Whisk until smooth. This simple dressing adds flavor without overpowering the fresh tuna.

Pour the dressing over the diced tuna. Add the minced shallot, chopped chives, and cilantro. Gently mix everything together. Be careful not to mash the tuna while stirring.

Cut the avocado into small cubes. Sprinkle a few drops of lime juice over it. This helps keep the avocado fresh and green while adding extra flavor.

Add sea salt and black pepper to the tuna mixture. Stir gently once more. Taste and adjust seasoning if needed. Fresh tuna needs only a little seasoning to shine.

Place a ring mold in the center of a serving plate. Add a layer of avocado first. Press lightly with a spoon. Add the tuna mixture on top and gently smooth the surface.

Carefully remove the ring mold. Sprinkle sesame seeds over the tartare. Add microgreens on top for color. Serve immediately with lime wedges on the side.