1 cup ground avocado leaves
1/2 cup ground toasted coriander
1/2 cup ground toasted cumin
1/4 cup kosher salt
1 cup brown sugar
4 tablespoons butter
6 jalapeno peppers, finely minced
3 red bell peppers, finely minced
1 cup cider vinegar
15 ounces blood orange puree
1 1/2 cups granulated sugar
1/2 tablespoon ground cumin
1/2 tablespoon salt
6 gelatin sheets
Six 6-ounce pieces tuna steak
1/4 cup vegetable oil, plus more for deep-frying
Soft corn tortillas, for serving
2 cups salsa, for serving
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