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1
Cut flesh from mango half into small (about 1/4-inch) dice.
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2
Measure and reserve 3 tablespoons of mango scraps.
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3
Separate about one-third of the pineapple and cut into small dice, the same size as the mango dice.
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4
Combine diced mango and diced pineapple in a bowl and toss to combine.
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5
Coarsely chop remaining pineapple and place in a blender along with reserved mango scraps and 1 teaspoon of the wasabi paste.
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6
Puree until smooth.
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7
Add yuzu juice (or grapefruit juice plus lime juice), fish sauce, cayenne pepper, and salt.
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8
Whir to combine.
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9
Taste.
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10
Puree should be tangy and pleasantly sweet; incorporate more mango for sweetness if necessary.
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11
Place diced tuna in a bowl and season with salt and pepper.
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12
Add the pineapple-yuzu puree, diced mango, and diced cucumber, and toss to coat.
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13
Plate immediately: in the center of a plate, make a circle with a quarter of the tuna.
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14
If you have a round cookie cutter or ring mold, use it to build your stack.
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15
Place tiny dots of wasabi paste in a random pattern over the tuna.
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16
Spoon some diced mango and pineapple over the fish, and layer cucumber squares on top of the fruit.
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17
Garnish with the cilantro sprigs.
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18
Assemble 3 more appetizers and serve immediately.
