Spicy Seared Ahi Tuna and Avocado Salad

Alright, enough with the fried stuff. My parents and I took a trip to Kona, Hawaii with some family friends, and I was on a mission to cook something made from the abundance of local ingredients the island has to offer. On one of our first days there, I insisted that we drive an hour out of town to what was rated the best fruit stand on the big island, the South Kona Fruit Stand. I went nuts and bought as much produce as I could get my hands on, including strawberry papaya, apple bananas, and several varieties of avocado. Everything sold at the stand came from the owner's fruit farm.

Seared Ahi Tuna Avocado Salad
12 oz fresh ahi tuna
Olive oil
2 large avocados, diced (we only needed one, because it was so big!)
1 small onion, chopped
3 cloves garlic, minced
1 c cilantro, chopped
Juice of 1 lime
1 jalapeno, seeded and chopped
Salt and pepper to taste

1. On a small plate, season the ahi with salt and pepper and drizzle with olive oil.
2. Heat a cast iron skillet sprinkled with sea salt over high heat until the salt begins to brown slightly. The skillet should be extremely hot.
3. Meanwhile, combine the avocado, onion, garlic, cilantro, lime juice and jalapeno in a medium bowl. Drizzle with a little bit of olive oil, and season with salt and pepper.
4. Depending on the thickness of the ahi, sear in the skillet for 40-100 seconds per side for rare steaks.
5. Cut the ahi into chunks about the size of the avocado, or slices, if preferred.
6. Toss with the avocado mix.