Preheat oven to 400 degrees Fahrenheit.

Gently place the dough on a lined baking sheet (it’s easier to work with the dough when it’s cold) using a pizza cutter, slice the round dough into triangles, pizza-style.

Bake for 15-20 minutes until golden brown.

Remove with a spatula and let cool on a cooling rack (to avoid soggy bottoms).

Cut the tuna into a small dice (tip: if the tuna is slightly frozen, it is a lot easier to slice).

Gently toss everything together before serving.

You want tuna tartare to be served extremely fresh. I prepare everything and place in little containers or ziplock bags, and right before serving I toss it together.

Combine all the ingredients and mix well (this can last up to two weeks in the fridge; I often make a huge batch and keep it there).