Heat grill. In food processor bowl with metal blade, combine ¼ cup mayonnaise, 1 ripe avocado, peeled, pitted and cut up, 2 tsp lime juice, ¼ to 1/2 tsp hot pepper sauce, 2 tbsp chopped fresh cilantro. Cover; blend until smooth. Place mixture in small bowl. Refrigerate while preparing tuna. (You can prepare the avocado mayonnaise up to four hours in advance; cover and refrigerate it.) When ready to grill, brush both sides of tuna steaks 4 (6 to 8-oz.) fresh tuna steaks with olive oil; sprinkle with 1 ½ tsp peppered seasoned salt and 1 tsp cumin. Place on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until fish flakes easily with fork, turning once. Serve tuna steaks with avocado mayonnaise.