1 pound tuna steaks cut into tournedos
½ avocado
1 teaspoon of hot sauce
olive oil
1 plastic piping bed
¼ red pepper


Cut tuna steak into tournedos (elongated rectangle) gently toss in olive oil with a little salt & pepper.
Set aside.
Peel the avocado, chop half of the avocado then put it in mixing bowl add a little salt and pepper and the hot sauce.
Mix for 1-2 minutes.
If more spiciness in desired add a little more hot sauce.
Set in the refrigerator.
Clean pepper pf seeds and chop into small dice, set aside.
Heat sauté pan add 1 tablespoon of oil to add tuna 40 seconds then flip onto the opposite and cook for another 30-40 seconds for medium rare.
If you desire the tuna to be cooked through cook on all four side.
Place crostini on the cutting board.
Allow tuna to cool and slice it widthwise into ½ inch pieces.
Put the spicy guacamole onto the crostini and then put a piece of tuna on top of that.
Pipe a little more of the guacamole on and then top with the diced red pepper.
Makes about 40-50 pieces.