Seared ahi tuna with blood orange and avocado salsa

Ingredients

Ahi Tuna Orange Marinade:

• ¼ cup Rice wine vinegar
• ¼ cup Soy sauce
• 1 tablespoon Honey
• Juice from 1 large orange (approx. ¼ cup)
• 1 teaspoon champagne mustard
• 1 tablespoon blood orange-infused olive oil

Blood Orange and Avocado Salsa :

• 2 blood oranges (cut into small pieces)
• ¼ of a regular orange (for color - cut into small pieces)
• 1 avocado (cut into small pieces)
• ¼ red onion (finely chopped)
• 2 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 1 ½ tablespoon honey
• ¼ of an orange , just the juice
• A VERY small pinch of chili flakes or paste, just to add depth. Do not add more than a pinch or you'll overpower the Ahi tuna.

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Preparation

• Ahi Tuna Orange Marinade:
  Combine tuna marinade ingredients in a bowl and mix until completely blended. Put 1-2 Sushi-grade Ahi Tuna fillets (approx. 1 lb) into a zip lock bag, add marinade and seal tightly. If you can vacuum seal it, that's even better. Put the ahi tuna in the fridge and let it marinade for around 30 minutes.
• Blood Orange and Avocado Salsa :
  Combine the orange, red onion and avocado in a large bowl. In a small bowl, combine the rice wine vinegar, sesame oil, honey, orange juice and chili flakes and blend well.
• Pour the mixture over the orange and avocado pieces and gently fold with a spoon, without mashing the avocado. Place in the fridge until ready to search.
• Set the stove to medium-high and preheat your frying pan. Add just enough olive oil or butter to thinly coat the bottom of the pan.
• Take the Ahi tuna out of the bag and place it in the pan. Sear each side of your fish for approx. 30 seconds (1 minute max).
• Remove the Ahi tuna from the pan. You can plate each serving of tuna on a bed of spinach or lettuce. Spoon the salsa over the tuna and serve.