Wash and separate the endive into individual leaves. Season the tuna liberally with salt and pepper. In a saute pan with olive oil, sear each side of the tuna for 1 to 1.5 minutes. The middle should be very rare still. Set tuna aside to cool.
Small dice the onion and mango to make a simple salsa. Dice up avacado and mash into a a paste, add wasabi to taste.
Dice tuna. To assemble: put a layer of avocado/wasabi on each endive leaf, add tuna, top with mango salsa.
Originally Submitted
5/22/2005
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