How to Make It
In a shallow glass baking dish, drizzle the tuna with the olive oil and season with the white pepper. Cover with plastic wrap and refrigerate until chilled, or for up to 2 hours.
In a bowl, mash the goat cheese with the soy sauce, mirin, garlic, ginger and cayenne and season with salt. Gently toss the marinated tuna with the goat cheese and the chives until well-coated. Mound the tuna tartare on plates, garnish with the arugula and serve.