1. In medium stainless-steel bowl, toss avocado with lime juice, being sure to coat well.
2. Add oil, vinegar, cilantro and honey; season with salt and pepper to taste.
3. Mix and set aside.
4. Coat tuna well with blackening spice.
5. Heat sauté pan with small amount of vegetable oil on medium-high heat until hot (just seeing light smoke form). Be careful of hot oil.
6. Cook tuna for 15 seconds on each side.
7. Allow tuna to cool for a few minutes then slice with sharp knife in uniform sized pieces.

To serve:
1. Mound avocado salad in center of plate.
2. Arrange tuna on top of avocado.
3. Top with organic micro greens.

Optional garnish: Ikura (sushi grade salmon eggs), gently mixed with a very small amount of soy, mirin and truffle oil.

Submitted by Chef Bodhi Durant, Kenichi Restaurants