1 Using a round tart ring with a diameter of 6 cm (approximately 2 1/4 inches), cut each tortilla into 4 circles.
2 Brush each side with olive oil and sprinkle one side with sea salt.
3 Place rounds on a baking sheet, salt side up, and bake in preheated oven at 175°C (fan: 150°C, gas mark 2)(approximately 350°F/convection 300°F) for 8-10 minutes until crispy. Remove from oven and allow to cool on a rack.
4 Cut lime in half and squeeze juice. Chop jalapeños and place in a bowl with cumin, 2 tablespoons lime juice, tequila, honey and a pinch of salt and pepper.
5 Stir in the remaining olive oil.
6 Rinse tuna, pat dry and cut into very small pieces.
7 Rinse and trim scallions. Cut some into thin strips for garnish and finely chop the rest.
8 Halve and peel avocado, remove pit and cut into small cubes.
9 Carefully mix tuna, scallions and avocado with the marinade.
10 Spoon the mixture onto tortillas and sprinkle with sesame seeds. Garnish to taste with scallion strips.