To prepare the marinade, combine sesame oil, 1/2 tbsp tamari, 1/2 tbsp lime juice and mirin in a large bowl.

Cut tuna into small cubes and place in the marinade.

Toss well, cover and place in fridge for minimum of 2 - 3 hours.

Cook brown rice with 2 - 2.5 cups filtered water.

Once cooked, add 1 tbsp tamari to the rice and mix well.

Allow to cool for 20-25 minutes.

Meanwhile, add micro coriander and wakame flakes to the tuna mix.

In a separate bowl, combine cubed avocado with 1/2 tbsp lime juice, 1/2 tbsp olive oil, chopped mint leaves, salt and pepper.

Arrange on a plate, starting with rice, followed by tuna and topped with avocado mix.

Garnish with micro coriander, fresh lime and wakame flakes.