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1
To make the tuna, combine the lemon rind, rosemary, basil, garlic and ginger in a large bowl and toss with the tuna.
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2
Let marinate at least 1 hour.
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3
Heat a grill, preferably using hard wood.
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4
To make the vinaigrette, heat 2 tablespoons of the olive oil in a medium-size cast-iron skillet.
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5
Add the corn and cook until brown.
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6
Add the red onion and scallions and cook until translucent.
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7
Add the ginger and garlic and cook for 3 minutes.
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8
Stir in the vinegar and orange juice and remove from heat.
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9
Slowly stir in the remaining olive oil and the herbs.
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10
Season with salt and pepper.
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11
Let stand at room temperature.
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12
To make the salad, divide the greens among 4 plates.
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13
Cut each piece of avocado lengthwise into thirds, leaving the narrow ends intact.
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14
Fanning out the slices, lean 2 slices against the outside of each salad.
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15
When the grill is hot, season the tuna on both sides with the salt and pepper and brush with olive oil.
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16
Place on the grill and cook until tuna is charred on the outside and medium in the center, about 3 to 4 minutes per side.
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17
Remove from heat and slice each piece into quarters.
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18
Drape 4 slices of tuna across the top of each salad.
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19
Spoon the vinaigrette over the top, garnish with cilantro leaves and serve immediately.
