3/4 tsp kosher salt
1/2 tsp ground cumin
1/8 tsp dried oregano
1/8 tsp (or less) garlic powder
1/8 tsp (or less) ground black pepper
1/8 tsp (or less) cayenne pepper
2 tuna fillets (4-5 oz each)
1/2 cup fresh cilantro, roughly chopped (or ~1 Tbsp dried cilantro)
1-2 Tbsp lime juice
1/2 cup red bell pepper, chopped
2 Tbsp jalapeno, minced (optional)
salt & pepper to taste
Combine the first 6 ingredients, sprinkle over all surfaces of fish. Bake fillets (I like to use parchment paper for easier clean up) at 400F for 8 minutes, then turn fish over and bake for 5 minutes more. You can also grill fish on lightly oiled grates over med-high heat (350-400F) for 4 minutes, then turn fish over and grill for 4 minutes more. Cook until fish is opaque and begins to flake. Let fish cool slightly and then break into chunks.
To make the tuna-avocado mixture: scoop avocado into bowl and mash with fork to your preferred consistency. Add fish, red pepper, jalapeno, cilantro, lime juice, and salt and pepper to taste. Mix all ingredients until well combined.