Tuna Tartare Umu

Ingredients as far as I understood from the Brazilian sushi chef at Umu. A bit on the busy side, but determined to reproduce and refine below after a couple more calls.

tuna--toro if you can (300 gr)

black sesame seeds (1 tsp)

soy sauce light (20 ml)

shiso cress (12 leaves)

shallot (50 gr)

pickled ginger (50 gr)

whole grain mustard (1 tsp)

ken (daikon julienne)

ichimi pepper (pinch)

quail egg (4)

salt (pinch)

black pepper (pinch)

red onion (50 gr)

cashew nuts (20 gr)

nikiri sauce (20 ml)

garnish

thinly sliced fried leek

sliced fried garlics

sliced fried lotus roots

shiso vinaigrette

light olive oil flavored with cinnamon, star anise, black & white pepper

rice vinegar

sesame oil

minced shiso leaf

1. chop tuna into 5 mm cubes; mix with chopped shallots, finely chopped pickled ginger, ichimi pepper, 15 gr finely chopped cashews, one pinch of salt, black sesame, one pinch of black pepper, olive oil, wholegrain mustard and the soy sauce.
2. on the plate, dress a bed of shiso cress leaves and nicely set the tuna on top; add shredded red onion and daikon julienne.
3. sprinkle 5 gr of finely chopped cashew, ichimi pepper and nikiri sauce around the tuna
4. (optional): rest a half shell of quail egg with yolk only on bed of wet salt; add yolk when serving, let guests mix egg into tuna

note: looking at another variation of above using shiso vinaigrette and garnish