Dice tuna into 1cm pieces. Add to a glass bowl along with olive oil. Mix well to coat thoroughly. Set aside.
Prepare the dressing by adding lemon zest and juice, fermented chilli, capers, salt, pepper and half of the chives to a small bowl. Mix well.
Add dressing to the tuna and mix well.
Spoon tuna tartare into a shallow serving bowl. Top with the remaining chives and the extra glug of olive oil. Check seasoning and add a tiny pinch of salt if needed.
Serve immediately with the toasted bread slices.
Notes
Tuna - Use yellowfin tuna for this recipe. It is lighter, leaner and milder tasting in flavour. It is also a beautiful pink colour and marries well with the other flavours. Make sure your tuna is fresh and sashimi-grade as this a raw dish and your tuna needs to be absolutely fresh to avoid food poisoning. Can be bought at fish mongers.Italian style chilli - Also called Italian chilli, fermented chilli, Sicilian chilli and Italian chilli relish. Available at supermarkets or delis and speciality Italian grocers. If you can't find it, substitute it with your favourite hot sauce.Olive oil - Use a strong-flavoured, robust, extra virgin olive oil for this recipe.