Recipe submitted on July 23rd, 2011
1 1/4 pounds sushi-grade ahi tuna
1 tablespoon extra-virgin olive oil
2 tablespoons minced fresh cilantro
1 large chopped avocado
1 medium mango, peeled, pitted, and diced
3/4 cup fresh lime juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Garnish with micro-basil
Dice tuna into 1/3-inch cubes and place in a glass bowl. Toss tuna gently with olive oil and the rest of the ingredients. Cover and refrigerate up to 2 hours.
Just before serving, add garnish. Season to taste with salt and pepper. Arrange in martini glasses. Serve immediately.