AHI TUNA CRUDO WITH BLOOD ORANGE VINEGAR AND SERRANO Recipe   YEILDS FOUR     FOR THE TUNA:   1 lb.                         Ahi Tuna (cubed ¼ inch) 1 Btl                        Blood Orange Vinegar (peril) 1 Btl                        Extra Virgin Olive Oil 18 each                   Blood Orange Segments (approximately 3 oranges) 2 each                     Serrano Chilies ( cut on a bias) 2 tsp.                      Chives (minced)                 1 tsp.                      Sea Salt ½ tsp.                     Black Pepper     PROCEDURE:   1.                    On a square plate place 4 oz of cubed tuna (separated) 2.                    Place 3 orange segments and 3 serranos slices on top of tuna. 3.                    Drizzle on vinegar and oil and garnish with chives 4.                    Sprinkle on sea salt and fresh cracked pepper.