Tuna Tartare with Mango and Arugula

• 16 oz fresh tuna (460g)
• 3 limes
• 1 ripe mango
• 1 fresh chili pepper
• 2 cups arugula (60g)
• 2 teaspoons Sriracha
• Salt and pepper to taste
• Extra virgin olive oil to taste
• 7 tablespoons water for the mango sauce (100ml, adjust as needed to balance the final taste)

1. Cut the tuna into cubes and place in a bowl. Add a drizzle of extra virgin olive oil, salt, diced fresh chili pepper, half of the mango cut into cubes, and grated lime zest. Mix well and let marinate for about 10 minutes.
2. Meanwhile, prepare the mango sauce by blending the other half of the mango cut into pieces with water, juice of two limes, salt, and Sriracha sauce. Adjust the sauce's thickness by adding more water if necessary.
3. Place a round mold on the serving plate and fill it with the tuna and mango tartare. Press lightly with the back of a spoon to compact the tartare slightly.
4. Garnish with fresh arugula leaves dressed with a drizzle of extra virgin olive oil, salt, and lime juice.
5. Serve the Tuna Tartare with Mango and Arugula along with the mango sauce.

Enjoy your meal!