Tuna Tartare

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8 to 10 ounces sashimi-quality tuna, diced finely

2 to 3 cloves garlic, finely chopped

1 teaspoon finely chopped or grated ginger

2 green onions, thinly sliced

2 tablespoons chopped Thai basil

2 to 3 kaffir lime leaves, cut into a very, very thin chiffonade (see Note)

2 to 3 tablespoons extra virgin olive oil

-- 1 teaspoon red curry paste, preferably Thai Kitchen brand

-- Sea salt to taste

1/4 teaspoon cumin

1/4 teaspoon tandoori spice, ras el hanout or other curry-like spice mixture

-- Pinch paprika, preferably Spanish smoked paprika (pimenton)

1 big fat lime or 2 small to medium ones

1 avocado, for serving

6 tufts of tender salad greens such as mache

-- About 2 potato chips per serving, preferably salt and vinegar crisps, for garnish

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