1. Heat a large skillet with avocado oil over med-high heat. While the pan is heating, season all sides of the tuna liberally with Shichimi Togarashi and Habanero Heat Sea Salt. 2. Sear tuna on both sides until nicely browned, leaving meat medium-rare to rare. Remove from pan and let rest 5 min before slicing. 3. Combine microgreens with cilantro, plate with avocado and mango slices, top with tuna, and drizzle with Toasted Sesame Oil and Spicy Sriracha Balsamic.