Cut the very cold tuna into thin slices, then into very small cubes.
Stir a marinade from oyster sauce, soy sauce, lime juice, sesame oil, coriander and lemongrass and mix well with the tuna tartare. Season with salt and pepper to taste.
Cover and let marinade in the refrigerator for 10 minutes. Arrange the tuna tartare on plates using a serving ring and serve immediately.
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