In a medium bowl, combine extra-virgin olive oil, diced sushi-grade tuna, chopped avocado, finely chopped cornichon pickle, rinsed and drained capers, Worcestershire sauce, hot sauce, salt, and black pepper.

Add balsamic vinegar and fresh lemon juice to the bowl.

Mix all the ingredients together thoroughly.

Let the mixture sit in the refrigerator for at least 1 hour to allow the flavors to meld.

Bring it to room temperature before serving.

If using, line a platter with lettuce leaves and place the tuna and avocado tartare mixture in the center.

Serve the Tuna and Avocado Tartare with Pickles and Capers as a delightful tapa, enjoying the combination of fresh ingredients and flavorful seasonings.