Season both sides of the tuna with salt and pepper. In a mixing bowl, add the olive oil, coconut aminos, ginger, parsley, lime juice, and honey and stir until combined. Pour into a ziplock bag with the tuna and let it marinate in the fridge for about 2 hours (or more, up to you).

After it's done marinating, saute the spinach in about 1 tbsp of olive oil until wilted. Remove from heat and set aside. 

Using the same heated pan, sear the tuna for 2 mins on each side. Take the rest of the marinade and pour into a small saucepan and heat until it starts to bubble and become thick then remove from heat.

Plate the spinach and set the tuna on top and drizzle the marinade over the top and garnish with avocado. Enjoy!