Preheat your oven to 375 degrees. This step is optional if you don’t want your tuna well done.
Everyone seasons food differently. I chose to put the steaks on a tabletop skillet, sprayed with olive oil cooking spray, and seasoned them while they were cooking. I was heavy handed with the salt and garlic powder – I used about 1 tablespoon of each (1/2 on each side of the tuna). The steaks were very thick and I wanted the flavor to penetrate.
Use about 1 teaspoon of the pepper, onion, and chili powder (1/2 on each side).
I cooked each side for about 6-7 minutes. The steaks were still pink in the middle. If you’re into that, skip the next step. Again, these steaks were pretty thick.
While the tuna is baking, you can make the avacado sauce. For 6-7 servings use 3-4 avocados. Place them in a blender along with 3/4 cup almond milk and about 1/2 cup of water. Next, add in 1 tablespoon of garlic and 1 tablespoon of lime juice. Blend until smooth.
You’re done! Place the tuna on a plate and top with your avacado sauce. I served mine with quinoa and sautéed cabbage.