Chop the tuna into 1/4-inch dice and place in a large bowl. Cover with plastic wrap; set aside in a refrigerator.

In a small bowl, combine the guindillas, capers, mustard, fig paste and Worcestershire sauce; set aside. Halve the avocado, remove pit, and scoop the flesh into a bowl. Add the fresh lemon juice, salt, and pepper to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky. Stir the pistachios and basil into the mashed avocado until thoroughly combined.

Using a mold, place equal layers of the avocado mash in the bottom of each individual mold (should fill each one about 50%)

Transfer pepper mixture into the bowl with the chopped tuna.  Add extra virgin olive oil and salt and pepper to taste. Using a fork, fold the ingredients together until evenly dispersed.

Fill the remaining space in each mold with equal parts of tuna tartare.

To Plate
Using a flat spatula, invert each mold onto a plate.  Drizzle each serving with drops of extra virgin olive oil and garnish with frisée or chopped herbs.