Season Tuna with sea salt, black pepper and a drizzle of olive oil on both sides. Set aside to come to room temperature. Heat 4 tbsp of oil pan to med hot. Add 1 med red onion and 1 med red pepper, cover with a lid and cook for 5 minutes. Add ⅔ tsp sweet paprika, ⅔ tsp cumin, 1 lg garlic, 1 tbsp apple cider vinegar, a good pinch of salt and chilli flakes, and about 2 tbsp of water. Mix and cook until softened. Remove to a plate. Heat 1tbsp oil and 1 tbsp butter to sizzling hot. Add 1 tsp coriander powder and zest from one lime. Add tuna. Drizzle with juice from half a lime and cook for 2 min on each side. Meanwhile, chop 1 lg avocado and 2 tbsp fresh cilantro and season with a little sea salt and 1 tbsp lime juice. Assemble some of the red peppers on the serving plates. Place the tuna steaks and top with avocado salsa and more red peppers. Squeeze extra lime juice and drizzle with a little extra virgin olive oil just before serving.