Pat tuna dry and season with salt and pepper.  Heat a large skillet over high heat and allow to heat for at least 5 minutes.  Add avocado oil and, after a minute, tuna.  Allow tuna to sear 2 minutes.  Flip tuna and sear for an additional 2 minutes.  Remove tuna from skillet and allow to cool in the fridge for about 10 minutes while you arrange the tataki stacks. To arrange stacks, spread cucumber slices with cream cheese and top with a few cilantro leaves.  Slice tuna into 1/4 to 1/2 inch pieces and top cilantro leaves with a slice of tuna, a Texas Sweet & Hot Jalapenos slice and a squirt of Sriracha Hot Chili Hot Sauce .  Chill until ready to serve. Serve with Earth & Vine Tangerine Chili Ponzu Marinade & Dressing for dipping/dunking/drowning.