Add basmati rice and water into a medium saucepan
Place over a medium-high heat and bring to a boil
Cook over a low heat for 15 minutes
Remove from the heat and set aside

Add mayonnaise, chipotle paste and juice of 1 lime into a small bowl
Mix to combine and set aside

Add finely grated ginger, light soy sauce, cider vinegar and sugar into a clean small bowl
Mix to combine and set aside

Assemble the Food Processor bowl and fit the Thin slicing disc
Slice courgette on speed Min into the food processor bowl using the pusher
Transfer the sliced courgette to a plate

Slice red cabbage on speed Min into the food processor bowl using the pusher
Transfer the sliced red cabbage to the plate

Slice radishes on speed Min into the food processor bowl using the pusher
Transfer the sliced radishes to the plate

Remove the Thin slicing disc and fit the Thick slicing disc
Slice carrots on speed Min into the food processor bowl using the pusher
Transfer the sliced carrots to the plate    
Drizzle the sliced vegetables with the juice of 1 lime

Add black and white sesame seeds to a clean plate and mix until combined
Add tuna steaks to the plate and press each side into the sesame seeds until coated
Place a large frying pan over a high heat
Add oil into the pan and heat until hot
Transfer tuna steaks into the hot pan
Cook over a high heat for 30 seconds on each side or until medium rare
Remove from the heat and let rest

Divide rice between serving bowls
Arrange sliced cabbage, carrots, radishes, courgette, edamame beans and slices of avocado in individual portions
Slice tuna steaks and place in the serving bowls
Decorate with fresh mint leaves
Drizzle ginger dressing over the vegetables
Drizzle chipotle mayo over the tuna steaks

Serve