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As enjoyed at Michael Mina's Arcadia San Jose.
Via: https://gourmettraveller.wordpress.com/2009/08/04/michael-minas-tuna-tartare/ Via: https://lasvegasweekly.com/dining/2012/dec/19/michael-minas-tuna-tartare-one-dishes-made-his-nam/
Yield: 4 servings
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    2. 1 lb. sashimi-grade ahi tuna, cleaned ¼ tbsp. garlic, minced fine 2 pears, peeled and diced, hold in acidulated water (1c + 1T lemon juice) 2 green jalapeños, minced, seeds and scraps reserved 2 red jalapeños, minced, seeds and scraps reserved ¼ bunch mint leaves, chiffonade 6 tbsp. pine nuts, toasted ¾ cup sesame oil 8 slices white bread for toast 6 quail egg yolks, reserved whole (or substitute 2 large eggs) 1½ tbsp. salt ½ tsp white pepper 2 tbsp. ancho chili powder * sub scotch bonnet and fresno chilis for jalapenos? more authentic? https://www.youtube.com/watch?v=8KY4oDSKnIo
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    2. Cut the tuna into small cubes, making sure no sinew is left behind. Store chilled. Make sure chilies are diced fine and seeds are removed, and mix together. Add chili seeds to sesame oil, and heat lightly in a pan to infuse oil. Strain through fine mesh strainer when desired heat is achieved, and allow oil to cool. At the restaurant, the tuna is packed into a ring mold and served with egg yolk on top and other ingredients surrounding it, then mixed vigorously in front of the guest. For easy service at home, mix the tuna, garlic, pears, jalapeños, pine nuts, infused sesame oil, egg yolks and salt thoroughly and serve on a well-chilled plate with toast points. Ancho chili powder and mint should be sprinkled on top.