Pat tuna dry, then generously salt on both sides.

Pour sesame seeds onto a shallow plate and press tuna into topping to coat.

Heat the skillet over high heat, then add oil. Once oil is hot, sear tuna for 30 seconds per side, pressing down to achieve an even sear. Set aside and let cool.

Blend all ingredients in a blender until smooth and creamy.

Combine all ingredients and mix well. Refrigerate in an airtight container for up to two days.

Slice tuna into one-inch-thick pieces, then arrange on plate.

Add a generous dollop of avocado cream, then layer with julienned cucumbers.

Drizzle generously with chive ginger sauce and finish with sliced radish, lime zest, Maldon salt, and micro cilantro.