Ahi Tuna Seviche With Mango And Avocado

• 1 1/4 pounds sushi-grade ahi tuna
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons minced fresh cilantro
• 1 teaspoon minced fresh oregano
• 1 teaspoon finely chopped seeded serrano chile
• 1/3 cup thinly sliced green onion
• 1 medium mango, peeled, pitted, and diced
• 1/2 cup seeded and diced Roma tomato
• 1/3 to 1/2 cup fresh lime juice
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• Garnishes: chopped avocado, mint sprigs, salmon roe

1. Dice tuna into 1/3-inch cubes, discarding fibrous tissue, and place in a glass bowl. Toss tuna gently with olive oil and next 3 ingredients. Cover and refrigerate up to 2 hours.
2. Just before serving, add green onion and next 3 ingredients, and toss. Season to taste with salt and pepper. Arrange in martini glasses, and garnish, if desired. Serve immediately.
3. Chef John Recommends: An aromatic Sauvignon Blanc. Alternative Pours: A Gewurztraminer, Riesling, Viognier, or Muscat to complement the mango.

tuna, extravirgin olive oil, fresh cilantro, fresh oregano, seeded serrano chile, green onion, mango, tomato, lime juice, salt, freshly ground black pepper, avocado

Taken from www.myrecipes.com/recipe/ahi-tuna-seviche-with-mango-avocado (may not work)