Tuna and Avocado Salsa

Ingredients

• 1 1/2 to 2/3-pound tuna steak
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 teaspoon olive oil, plus 1 tablespoon
• Kosher salt
• 1 1/2 Hass avocadoes, diced
• 6 small or 4 large vine-ripe tomatoes, seeded and diced
• 2 scallions, thinly sliced on an angle
• 1/2 to 1 jalapeno, seeded and finely diced
• 3 tablespoons roughly chopped cilantro
• Juice of 1 lime
• Juice of 1/2 lemon
• Tortilla chips, for serving

Directions

Heat an indoor or outdoor grill as hot as it will go. Coat every side of the tuna with the spices and salt. Pour over 1 teaspoon olive oil, then massage the oil and seasonings across the whole steak. Grill the tuna for 1 minute per side, just to sear it. Transfer it off the heat and let it rest. While it rests, dice or slice the vegetables and herbs for the salsa, then gather them in a bowl. Stir in the lime juice and 1 tablespoon olive oil, and salt it generously. Cut the seared tuna into pieces about the size of the avocado and tomatoes, then fold it in. Taste, and look for seasoning that is both nicely salty and a little tangy. Squeeze in the juice of up to 1/2 lemon until the acidity lands where you want it. Serve with plenty of tortilla chips.