AFRICAN SPICED AHI WITH AVOCADO SALSA ON PICKLED CUCUMBER

AVOCADO SALSA:
3 cloves garlic
2 Avocados cubed into 1" pieces
5 green onions, sliced
1 cup chopped roasted red bell pepper
1/3 cup orange juice
1/4 cup lime juice
1/4 cup olive oil
salt and pepper to taste

ADOBO RUB:
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar

Four 6-ounce tuna steaks
Canola oil

Brown basmati rice, if desired



For the cucumbers:
2 1/2 tablespoons sugar, or to taste
1/2 cup Champagne vinegar
1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced
preparation



For the salsa:
In a medium bowl, 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 gently toss. Refrigerate for 15 minutes.

Meanwhile, 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 (you may have left over) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.
let rest for 3 minutes and slice.

To serve:
line a bowl or plate with the cucumbers, top with sliced tuna and top that with avocado salsa. Serve with rice, if desired.