INGREDIENTS:

For the avocado salsa:

2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
3 scallions, white and green parts, thinly sliced
2 roasted red peppers
2 cloves garlic, minced
1/3 c. fresh orange juice
1/4 c. fresh lime juice
1/2 c. extra virgin olive oil
Kosher salt and freshly ground black pepper to taste

For the adobo:

1 1/2 tsp. ground coriander
1 tsp. ground ginger
1 1/2 tsp. crushed red peppe
1 1/2 tsp. ground turmeric
1 1/2 TBSP. dry mustard
1 1/2 tsp. nutmeg
1 1/2 tsp. ground allspice
1 1/2 tsp. cayenne pepper
1 1/2 tsp. freshly ground black pepper
1 1/2 TBSP. kosher salt
1 TBSP. paprika
1 TBSP. sugar
4    6-ounce tuna steaks
1/4 c. oliveoil

For the cucumbers:

2 1/2 TBSP. sugar, or to taste
1/2 c. Champagne vinegar
1 English hothouse cucumber, thinly sliced

Preparation –

For the salsa:

Combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and toss. Refrigerate for 15 minutes.

For the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.

For the adobo:
Mix all of the ingredients together in a bowl.

Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. Heat 2 TBSP. oil until it begins to smoke. Sear the tuna on each side for only 1 minute — for rare.