Prepare the ahi tuna: portion the tuna steaks, if desired, and place into a large glass bowl. Pour 1/4 cup soy sauce and a few tablespoons of sesame seed oil over the tuna; turn to coat. Set tuna into the refrigerator for about 30 minutes to marinate.

Meanwhile, prepare the avocado cream. Place all ingredients into a food processor and puree until smooth: avocado, cilantro, garlic, lime juice, olive oil, salt and pepper. Scrape down sides of food processor often to get all ingredients blended. Place avocado cream into a small bowl and refrigerate until used.

Prepare the salad: in a small bowl, toss together the cilantro, pineapple, tomatoes, shallot, lime juice, salt and olive oil. Set aside.

Prepare the garlic glaze: in a small saucepan, combine the soy sauce, brown sugar, garlic cloves, sesame seed oil and water. Simmer over low heat for 20 minutes until garlic is soft and sauce is reduced in half.

Prepare the tuna. Discard the marinade and pat tuna steaks dry with paper towels. Sprinkle with seasame seeds, if desired. Preheat a medium pan over medium-high heat and add a splash of olive oil. Add tuna to hot pan, but do not overcrowd; cook 2 at a time. Sear each side for 1 minute. You will see the outside edges begin to cook; sear evenly on all sides to achieve maximum presentation appeal.

Remove tuna onto paper towel to drain of excess oil. Using a sharp knife, slice the tuna steaks into quarter-inch pieces and fan out to show rare centers.

To assemble the plate: spread a few tablespoons of avocado cream on a serving plate and add a small side serving of salad. Add sliced tuna and drizzle top with prepare garlic glaze. Serve immediately.