For the tuna tartare
Mince the tuna very finely, mix with the palo liqueur, and set aside.
For the vinaigrette
Mix all the ingredients together and set aside.
Assembly of the dish
Place the tuna tartare in a chef's ring on a plate, remove the ring and, on one side, arrange the Quely Rustic integral biscuits and, on the other, the soya bean sprouts.
Sprinkle the tuna tartare with the vinaigrette and Maldon salt flakes.
Decorate with the chopped chives.