Thinly slice the sushi-grade tuna into about 6 slices per portion.
In a large stainless steel mixing bowl combine all ingredients for the Sweet Chili Poke Sauce and whisk well.
In a medium stainless steel bowl add the onions, fresno peppers, and mango for the Mango Salsa. Season with olive oil, salt, and pepper. Fold in cilantro.
Aline the slices of tuna on a round or long plate.
Add an even amount of the mango salsa to each slice of fish.
Garnish with a cilantro leaf and then pour the sauce around the tuna.
