Instructions: For the Cajun Spice, combine paprika, salt, garlic and onion powders, cayenne pepper, black pepper, oregano, thyme and sugar; mix well. Store in airtight container. Do not refrigerate. (Makes 2/3 cup)

For the Black And Blue Ahi Sauce, place soy sauce, Dijon mustard and dry mustard in bowl or blender and combine until smooth. Refrigerate until using. Discard after 48 hours. (

Makes about 2/3 cup)

For the Cilantro Oil, blanch cilantro leaves in boiling water until bright green, about 30 seconds. Dry leaves and blend with oil on high speed until as smooth as possible, 3 to 5 minutes. Transfer to plastic container and refrigerate 12 hours. When ready to use, strain oil through cheesecloth to remove solids. (

Makes about 1/2 cup)

For the Cucumber Salad, whisk together soy sauce, chile sauce, sesame oil and water in bowl. Add cucumber, onion and tomatoes and toss to coat well. Marinate in refrigerator no more than 1 hour. Remove vegetables from marinade and reserve for use on plate. (Marinade may be used for up to 1 week. Any remaining salad should be discarded after 48 hours.) (Makes 6 servings of salad; 2/3 cup marinade)

For Assembly, dust ahi strips with as much Cajun Spice as needed to coat strips well, about 2 tablespoons. (Store remaining spice for later use). Sear ahi in lightly greased skillet or wok over medium-high heat, in batches, about 1 minute per side.

For each of 6 salads, arrange radicchio leaf on plate. Place mound of Cucumber Salad in center of each radicchio leaf. Evenly distribute ahi rolls on each salad. Drizzle each with 1 1/2 tablespoons Black and Blue Ahi Sauce. Sprinkle each salad lightly with 1 teaspoon Cilantro Oil, 1 teaspoon sesame oil and some sesame seeds. Garnish each plate with 1/2 avocado, slices spread to form a fan.

This recipe yields 6 salad servings.

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