1 1/2 teaspoon ground coriander seeds

1 teaspoon ground ginger

1 1/2 teaspoon red pepper flakes

1 1/2 teaspoon tumeric

1 1/2 tablespoon dried mustard

1 1/2 teaspoon ground nutmeg

1 1/2 teaspoon ground allspice

1 1/2 teaspoon cayenne

1 1/2 teaspoon

1 1/2 tablespoon salt

1 tablespoon paprika

1 1/2 tablespoon dried orange peel

1 tablespoon sugar

4 6-ounce tuna filets

2/3 cup peanut oil

2 1/2 tablespoons sugar; (more or less to taste)

1/2 cup champagne vinegar

1 whole European cucmber, peeled and very thinly sliced

2 ripe avocado, peeled and cut into 1/2 inch cubes

3 scallions cut thinly on the bias

2 piquillo peppers or roasted red peppers, seeded and diced small

2 cloves garlic, finely minced

1/4 cup freshly squeezed orange juice

1/2 cup extra virgin olive oil

kosher salt & cracked black pepper, to taste

12 ounces tuna; sinew; bloodline and fat removed, diced small

1 teaspoon of peeled and minced shallots

1 teaspoon soy sauce

1 teaspoon orange zest, minced

1 tablespoon adobo spice rub

African Adobo-Rubbed Tuna