Pat tuna dry, then generously salt on both sides. Pour cracked pepper onto a shallow plate and press tuna into pepper to coat.

Heat skillet over high heat, then add oil. Once oil is hot, sear tuna for 30 seconds per side, pressing down to achieve an even sear. Set aside and let cool.

Blend all ingredients in a blender until smooth and creamy.

Mix mayonnaise, mirin, rice vinegar, lime zest, garlic, salt, and pepper in a large bowl. Add cabbage and mix well, massaging until thoroughly coated. Let sit for a few minutes to soften.

Combine all ingredients and mix well. Refrigerate in an airtight container for up to two days.

To assemble bowls: Spread avocado cream in the bottom of a bowl, then add julienned cucumber and slaw and top with sliced tuna. Add more avocado cream and dress with scallion-ginger sauce. Finish with fresh cilantro and lime wedges.

To assemble tacos: Place julienned cucumber, slaw, and avocado cream inside a tortilla. Add sliced tuna and top with scallion-ginger sauce. Finish with microgreens or fresh cilantro and serve with lime wedges.