Ingredients

• 1 lb sushi grade, boneless, skinless tuna fillets

• 2 shallots, finely diced

• 3- 4 limes, zested and juiced, reserved separately

• 2 medium ripe Roma tomatoes cut into ¼ -inch dice

• 1-2 Serrano Chiles, stemmed, seeded and finely chopped

• 3 Tablespoons cilantro, finely chopped plus 24 extra leaves for garnish

• 2 Tablespoons olive oil

• ¾ teaspoon salt

• 1 large ripe avocado, peeled, pitted and cut into ¼ -inch dice

• 1 mango, peeled, pitted and cut into ¼ -inch dice

Corn Tortilla Cups

• 24 each corn tortillas

• 1 Tablespoon neutral oil or spray

• salt to taste

Instructions

Cut the fish into ¼-inch dice and scoop into a large non-reactive bowl. Add shallots and pour the lime juice over the fish and stir well – the juice should cover the fish. Cover and refrigerate for about 30 minutes. Pour off excess juice and reserve until ready to serve in the refrigerator.

In a large bowl, mix together the tomato, Chiles, and cilantro.

Meanwhile, prepare the corn tortilla cups.

Preheat a Wolf oven on Convection at 350 degrees. Lightly brush or spray each cup of 2 each 12 cup muffin pans. Working with 3 tortillas at a time, place on plate and microwave for 45-60 seconds to soften the tortillas. Using a large round cutter (about 3 1/2 to 4 inches), cut each tortilla, spray or brush with oil, season with salt and gently press into each muffin cup.

Place muffin pans in oven in rack position 2 and 5 and bake for 12-14 minutes. Remove and cool in the pan for about 5 minutes or until they harden up.

Just before serving, mix the drained fish, salsa, reserved zest and enough olive oil to coat everything lightly. Taste and season with salt then stir in the diced avocado and mango.

Spoon fish mixture into each tortilla cup. Top with a leaf of cilantro and serve.