METHOD:

1. Cut the loin in four equal chunks salt each chunk
2. Mix the crushed black pepper and the chopped ginger
3. Roll the chunks of tuna in the pepper and ginger mixture. Make sure the mixture covers the chunks on all sides.
4. Heat 2 table spoons of olive oil in the frying pan to high temperature (almost smoking)
5. Sear the chunks on all sides in the frying pan for not more than 3 minutes. The idea is to sear the out side of the meat but leave the inside raw or very rare. Put aside for cooling.
6. Cut the avocados in medium size cubes and toss them with a vinaigrette of lemon juice, olive oil salt and pepper.
7. Marinate the radish in lemon juice and salt for 10 minutes.
8. Slice the tuna chunks in 1/8 inch thick slices
9. Dress the tuna slices on the avocado salad and garnish with the julienne of radish.

This hors d'oeuvre serves 4 persons

 Recipe graciously provided by:
  Provence
 12 Amelia St., Toronto
 (416) 924-9901