Step 1Combine 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.
Step 1Place 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.
Step 1Blanch 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.
Step 1Whisk 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.
Step 1Dust 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.
Step 2For 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.