Citrus Tuna Ceviche Bowls

For The Tuna:

• 8 ounces sushi-grade ahi tuna steaks cubed
• 2 tablespoons orange juice not from concentrate
• 2 tablespoons fresh lime juice
• salt

For The Dressing:

• 1/4 cup avocado mashed
• 5 tablespoons orange juice
• 1/2 teaspoon orange zest
• 1 teaspoon lime zest
• 1 teaspoon fresh ginger minced
• 1 teaspoon rice vinegar
• 1/2 teaspoon sriracha chili sauce
• salt to taste

For The Bowls:

• 1 cucumber spiralized with the 3-millimeter blade
• 4 cups Field greens
• 1/2 cup fresh cilantro roughly chopped
• 1/4 cup red onion finely chopped
• 1 large fresh tomato roughly chopped
• 1 large orange peeled and segmented
• 1/2 avocado sliced
• lime zest for garnish
• toasted sesame seeds for garnish