Chop the tuna with a very sharp knife into very fine dice. Mix the chopped tuna with the shallot, sesame seeds, ginger, soy sauce, zests, juice, olive oil, salt and pepper. Do not over mix the fish as really don’t want to end up with a mushy consistency. Peel, deseed and finely chop the cucumber and the tomato. Season with salt & pepper, mix in the herbs and bind lightly with olive oil. To make the sauce, mix the mayonnaise with as much as wasabi as you like. Press the tuna into a ring onto the centre of a serving plate. Top the fish tartar with the cucumber and drizzle around with the wasabi-mayo sauce. Serve accompanied with the sundried tomato, olive and caper beignettes.