Slice the tuna into thin slices. Cut across into strips, then turn the strips 90 degrees and cut again into tiny cubes.
Place the chopped tuna into a bowl. Add the gherkins, mustard, red onion, lime juice, coriander stems and soy sauce. Mix together well and season, to taste, with salt and freshly ground black pepper.
Spoon equal amounts of the mixture into four 5cm/2in chefs' rings placed on four small plates.
Press the tuna mixture well into the rings, then remove the rings and serve with Melba toast.
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