This is a dish that is very similar to the dish that I had at Jose Andres restaurant the bazaar in Los Angeles.  When I had it I thought what a simple dish but so effective and tasty at the same time.   It really isn't a complex recipe just takes some care putting it together.  I really don't remember the flavors that they seasoned the tuna with or sauces that went with it.  I just thought I would make my tuna in the style of the Hawaiian poke.  Compliment the dish with micro cilantro, and some horseradish sauce.  This is just a great dish for summer using avocados that are perfectly ripe with tuna that is as fresh as can be, although I try not to buy too much tuna because we have over fished this wonderful fish. 

1 lb of tuna (belly if possible) small diced

1/4 cup of chopped green onion

2 tbsp of shoyu soy sauce

1 tbsp of sesame oil

2 tbsp of sansho (japanese pepper)

1 tbsp of siracha

3 tbsp of toasted sesame seeds

few pinches of salt

1 lime

1/4 cup of fried garlic

1/4 cup of micro cilantro

2 ripe avocados

Horseradish sauce

Olive oil

Miso Sauce

2 tbsp of yellow miso

1 cup of mayo (veganise)

1 tbsp of rice wine vinegar

2 tbsp of sambal chile paste

For the Miso Sauce,

Place all the ingredients in a bowl and whisk together until completely smooth.  Place in the refrigerator until ready to use.

For the Tuna

Place the tuna in a bowl.  Season the tuna with the rest of the ingredients.  Mix well.  You can do this 30 minutes to an hour ahead of time because that will help the flavor merry with the tuna.  To make the "Cannelloni" take the whole avocado and peel the skin off.  If the avocado is ripe it should be easy to do with your hands.  Now you should have a whole peeled avocado.  Prepare a 1 ft by 1 ft piece of plastic wrap.  With a mandolin shave thin, long slices of avocado and place them on the plastic wrap slightly over lapping one another.  When you have 5 to 6 nice slices of avocado, take your tuna and fill the avocado (down the middle of your slices, tubular or roll like) .  Then using the plastic as your guide and "rolling mat" fold the avocado up over the tube of tuna.  Take your time because this is a little delicate because the avocado is slice so thin, it can break easily.  Roll the plastic over it and place in the refrigerator or place the "cannelloni" directly on your serving plate and place in the refrigerator.  My "cannelloni" where long so I cut them in half and that gave me two portions per "cannelloni". You can do these 30 minutes to an hour ahead of time, just have your plates in the refrigerator wrapped in plastic.  Then when you guest come you can just finish the plate with the garnishes.

So to finish simply drizzle the whole thing with olive oil.  Then squeeze lime juice over the "cannelloni".  Season with a pinch of salt.  Then top the with fried garlic and micro cilantro.  Add your two sauces, serve and enjoy!