Lava tuna fillets, dry them and cut into small cubes. Take care, must be fresh because there is no cooking! (Buy the Fish's "Duilio Sor" in Rome, Via delle Cave Pietralata 46, and you're sure to MESSIMA FRESHNESS) pour the juice of a lemon, stir with a fork and let stand for 10 minutes.
Chop finely the onion, celery, capers, cucumbers and some chives (you can put everything into the mixer but it must be coarse not become a cream). Combine with the tuna mixture and add the oil, lemon juice, a pinch of salt and black pepper. Mix very well.
Arrange molds in about 10 cm in diameter, taking care to crush well with a fork and let rest in refrigerator for at least 60 minutes.
To serve, transforms the tartare of tuna and arrange on individual plates as a kind of cake, accompanied with seasonal salad and hot garlic toast.
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