1. Put all ingreds together, mix well, cover and refridgerate.
2. Chop together v’grette ingreds.  Could use food processor if lazy.  It should be pretty smooth, but buy a ripe avocado, chop everything super fine and you’ll be ok.  Refridgerate.  Wrap tortillas in moist towel, put in a pan in a 250 oven.
3. 20 min before serving: Take salsa out of fridge, let it get to room temp.  Heat up your best saute pan w/ some olive oil.
4. Get out your plates.  Put 1 hot tortilla in the center of each.  Divide salsa up and pile in center of each tortilla.  Make it a half inch deep or more.
5. Put tuna in a the hot pan.  Key word is SEAR.  SEAR on both sides till just done – cool in the middle is ok.  Put tuna atop salsa.  Top tuna w/ v’grette.  Garnish with a big sprig of cilantro right on top.

TIPS

• You must try this.  Go ahead, it’s easy and pretty amazing.
• Fresh tuna ain’t cheap, but it is the way to go.  Substituting a thin steak on the grill (rare to med-rare) might be nice for you midwestern types.
• Mango should be soft, but not mushy.  Peel it like a potatoe, cut fruit away from the large pit and dice away.
• Be careful with the japs.  Canned are ok, if you can’t find fresh.  Dice fine to eliminate surprises.  Use w/ caution if you’re not into spice.
• Use black plates and serve with a light red and you’ll have them in the palm of your hand.

Dan 1991