2 pieces sushi grade yellowfin (ahi) tuna

1 medium sized tomato

1 scallion

1 lemon

1 tblsp fresh cilantro

Garlic powder 



Extra virgin olive oil



Scoop contents of avocado in bowl an roughly mash. Add scallions, tomato, cilantro, squeeze of lemon, salt, pepper and pinch of garlic powder and fold to incorporate.

Heat pan or grill pan. Lightly coat tuna with olive oil and add salt and freshly cracked pepper to taste.

Keeping the heat high, place tuna in pan and cook for about 2-3 minutes per side (depending on thickness for medium-rare).

I used approximately 1 inch tuna steaks. If there is pink on the sides of the tuna you can sear for about 10-20 seconds on each side. Just rotate using tongs.

Remove from heat.

To plate:
Place mound of guacamole in middle of plate.

Cut tuna steak in half and serve with a lemon wedge and side salad.