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Cook jasmine rice according to package directions in a rice cooker or on the stovetop (usually 1 cup rice and 1 ¼ cup water). Chop and prepare veggies and whisk ingredients together under the miso-sesame sauce heading.
Coat piece of tuna in sesame seeds and season with a bit of salt. Set aside.
Add veggies to a large skillet, cooking over med-high heat with half of the sauce.
Meanwhile, heat olive/coconut oil over high heat in a small skillet. Once oil starts to smoke, add tuna to the pan, cooking for 45 seconds each side. Sear the ends of the tuna for a couple seconds. Remove from heat and cut into thin slices against the grain with a very sharp knife.
Add jasmine rice to each bowl, then add stir fry veggies. Top with fresh sliced avocado and divide tuna among bowls. Garnish with sesame seeds and scallions. Pour reserved sauce (if any) and/or soy sauce overtop of tuna and serve!