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Serving Size: 6

Marinade:
Grated zest of 1 orange
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh rosemary leaves
¼ cup extra-virgin olive oil
2 garlic cloves, chopped
1 teaspoon chopped peeled fresh ginger

Toasted Corn and Vinaigrette:
8 tablespoons extra-virgin olive oil
1 ½ cups fresh corn kernel
1 red onion, finely chopped
4 scallions, chopped
1 tablespoon chopped peeled fresh ginger
2 garlic cloves, chopped
½ c up balsamic vinegar
Juice of 1 orange
2 tablespoons chopped fresh basil leaves
1- tablespoon fresh thyme leaves
1 tablespoon chopped fresh cilantro leaves
1- teaspoon kosher salt
½ teaspoon black pepper

Salad:
6 cups mixed greens
1 ½ ripe avocados, peeled, pitted, and sliced
Fresh cilantro sprigs, for garnish

1. Place the orange zest, basil, rosemary, olive oil, garlic cloves and ginger in a large glass or ceramic bowl and stir to mix well. Add the tuna and cover with the marinade. Cover and refrigerate for 1 to 2 hours. Place a large skillet over medium-high heat and when it is hot, add 2 tablespoons of the olive oil. Add the corn and cook until it has browned, about 4 minutes. Add the onion and scallions and cook until they are golden, about 3 to 4 minutes. Add the ginger and garlic and cook for 2 minutes. Off the heat, add the balsamic vinegar, orange juice, the remaining 6 tablespoons olive oil, basil, thyme, cilantro, salt, and pepper, stirring well after each addition. Let cool to room temperature.
   
   
2. Place a piece of mesh over the grill to prevent the tuna from falling through the grates. Place the tuna on the grill and cook, turning constantly, until the outside is charred and the inside is still rare, about 4 minutes.
   
   
3. Place 1 cup of greens on each plate and top with the avocado. Place the tuna on top of the avocado and drizzle with the corn dressing. Garnish with cilantro sprigs and serve immediately.