Toast the chile over a direct flame until charred. Set aside.
In a bowl, combine the tuna, bamboo shoots, tomatoes, ginger, green onion, red onion, mint and coriander. Add the sesame oil and lime juice. Gently fold in the avocado. Add salt and pepper to taste.
Plate the tartare. Garnish with the chile and shower with sesame seeds. Serve with tortilla chips.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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