Ahi and Mango Salad

6 ounces Grade A Sushi tuna
Olive oil
Salt and pepper
Drizzle the tuna with olive oil and season lightly salt and pepper. Place in the refrigerator while you prepare the remaining ingredients.

For the Salad

1 mango, peeled, sliced into large wedges
1 avocado, pitted, peeled, cut into large chunks
½ cup picked mixed herbs (we used basil, mint and cilantro)
½ head butter lettuce, washed and leafed
Toasted sesame seeds, for garnish

For the tuna, heat a nonstick pan to medium-high heat. Sear the tuna for 1-2 minutes per side. Remove and allow to cool enough to handle. Slice thick on a bias.

For the salad, place the butter lettuce leaves on your serving dish. Nestle in pieces of the avocado and mango. Top with picked herbs and the sliced tuna. Dress with as much vinaigrette as desired. Garnish with toasted sesame seeds.

Vinaigrette

1 small serrano chili, seeded, minced
2 tablespoons freshly squeezed lime juice, freshly squeezed
1 tablespoon low-sodium soy sauce
¼ cup olive oil
2 tablespoons honey
Pinch salt
½ inch pieces of fresh ginger, peeled, grated on a microplane

Whisk together all ingredients for the vinaigrette.