Add ponzu, honey, soy sauce and ginger to a small bowl and whisk together. Set aside once ingredients are nicely mixed together.

Assuming you don't have a sashimi knife, use a sharp chef's knife to slice your tuna into thin slices. Make sure to start slicing your tuna as soon as you remove it from the fridge, it makes slicing much easier. Slices should be as slim as you can possibly make them without tearing the fish. Do your best to cut them into slices of similar length and width.

Once your avocado is peeled and core removed, slice avocado lengthways. Again try to slice avocado into similar sized slices.

Arrange your tuna and avocado on a plate or plates, as desired. You will see I alternated tuna with avocado in a layered fan presentation.

Slowly pour sauce over tuna and avocado and serve.