Cut the bread into little round circle with a cookie cutter. In a separate bowl, mix the tuna fish, mayonnaise, soya sauce, parsley, lemon zest and ginger.
Season with salt and pepper.
Place a large spoonful of the mixture onto the bread rounds and drizzle with black sesame seeds.
Garnish with flat leaf parsley and serve on a decorative plate.
Cover them if making ahead of time as they can dry out.