Swordfish with Tuna Sashimi and a Mango Salsa

This is the Entree for An Extremely Good Dinner Party. I left Andrea to decide for the seafood for the entree so I could do a daring last minute menu decision. The sheer drama. Actually I've decided that the less done to seafood the better and it was unlikely it was going to be geoduck. After much no I'm not telling you what to buy to and fro text message around four said "bought nice pieces of tuna and swordfish". Can't think of a particular reason I chose a mango salsa to make but mangoes are just in season and it would go better with both the swordfish and tuna. The combination of cooked and raw was a daring riposte to food hygiene and a combination only previously possible in microwave pies. Make your own:

Salsa:
1 mango chopped (it'll mush anyway); juice of 1 lime and half its peel very finely chopped (no pith); half a red chilli finely chopped (no seeds); small handful of coriander leaves; half a red onion finely chopped; one spring onion white finely sliced; and a large splash of EVOO. Mix to blend but retain some ingredient integrity.

Slice the tuna steak and the swordfish steak into equal sized cubes. Mine were a bit over half an inch. Swordfish mixed in with some olive oil. Technically the proper word with tuna is seared but the pan wasn't hot enough because I was showing off by taking the wok off the heat and giving it a flick. The tuna was left raw and as was.

Spead some salsa around the plate in a circle, reserving a little. Stack the tuna and the swordfish, pour the remaining salsa over and garnish with coriander.

Looks real purty with a nice mix of colours (the tuna and the swordfish are matched in the red onion) and I really did enjoy the contrast of the two fish.