Avocado & Lightly Seared Tuna

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1/2 pound sushi-grade yellowfin or ahi tuna, in one piece

2 1/2 tablespoons extra virgin olive oil

1 ruby red grapefruit, peeled, sectioned and diced

Juice of 1/2 lime

Pinch of sea salt

Generous pinch of ground piment d'Espelette, or other moderately hot pepper such as hot paprika (see Note)

1 teaspoon toasted pine nuts

1 ripe avocado, pitted and peeled

2 large opal or Asian basil leaves

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