by Chef Jose Meirelles, Le Marais 
1 ½ lbs of super fresh yellowfin tuna loin
2 shallots, fine dice
Zest of 2 limes
2 tablespoons chopped cilantro
Sea salt and white pepper
1 ½ tablespoons extra virgin olive oil
Tabasco to taste
2 ripe champagne mangos
2 ripe avocados
Juice of 2 limes
1 tablespoon extra virgin olive oil
Herb oil (optional)
Mango puree (optional)
Micro cilantro or cilantro leaves
First trim the tuna. Cut out the black blood line. It is bitter and inedible. Also, on the bottom of the loin is a piece of the tuna that is striped with white nerves. These won’t do in our tartare, they are tough and chewy and ruin the texture of the tartare.
Dice the clean tuna into small dice and place them into a non-reactive bowl, cover with plastic, and set aside in the refrigerator. This can be done up to about 4 hours in advance without any deterioration in quality.
Just before you are ready to serve, add the shallots, lime zest, olive oil, cilantro, salt and white pepper. Gently toss together.
Peel and small dice the mango. Season with salt and white pepper.
Place the ripe avocado flesh into the cup of a food processor along with the lime juice and the olive oil. Season with salt and white pepper. Puree until very smooth.
For plating, use a tall round mold, a piece of pvc pipe or a tall 2 inch ring mold will do the job nicely. Put about 3 ounces of the tuna on the bottom, followed by a layer of mango and then a layer of the avocado puree. The top of the tower can be finished with some micro cilantro leaves or some whole cilantro leaves.
For optional plate garnish, drizzle an herb oil and some prepared mango purée that can be bought in almost any specialty foods store.