1. Prepare a pan over high heat flame, add olive oil to coat pan, sear tuna log on each side for just a few seconds. Then let cool for several minutes in fridge.
2. While tuna rests, mix chickpeas, edamame, and togarashi into a pan for a few minutes to sear the outside of the edamame. Remove and place into bowl to cool.
3. Halve and pit an avocado, then slice.