Begin by heating olive oil in a skillet over medium heat. Fry carrot matchsticks for 3-5 minutes, until golden and crisp. Drain on paper towels.

In a mixing bowl, combine scallions, tamari, mirin, rice vinegar, orange juice, and ginger. Whisk for 2 minutes. Add Fresno chile, salsa macha, and miso, mixing well. Let sit for 15-20 minutes.

Slice bluefin tuna into thin pieces, about ¼ inch thick. Arrange artfully on a plate.

Strain the sauce and pour over the tuna slices. Distribute solids from the sauce over the tuna.

Garnish with fried carrots, lemon zest, and micro cilantro. Serve immediately.