For the avocado leaf crust: Mix together the ground avocado leaves, coriander, cumin and salt.
For the blood orange jalapeno marmalade: Heat the brown sugar and butter in a medium saute pan over low to medium heat until the sugar melts. Add the jalapenos and bell peppers and cook until beginning to brown. Deglaze the pan with the vinegar and add the blood orange puree, granulated sugar, cumin and salt. Bring the mixture to a simmer over medium heat and cook for about 20 minutes. Fold in the gelatin sheets and mix until thoroughly melted and incorporated. Let cool completely as the gelatin tightens the sauce. (Serve cold or at room temperature.)
For the taquitos: Coat each piece of tuna with the avocado leaf crust. Heat 1/4 cup vegetable oil in a large saute pan over medium to high heat. Pan-sear the tuna for about 30 seconds on each side.
Heat the remaining vegetable oil in a deep fryer. Place the crusted tuna in the fryer and cook for 1 minute. This is a fast fry, so once the crust turns golden brown all around, remove the tuna and place on a rack to allow the excess oil to drip off.
To serve, arrange the fried tuna, corn tortillas, salsa and blood orange marmalade on a serving platter.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.