Combine the tuna with the orange juice, lime juice, and a pinch of salt in a medium bowl. Place into the refrigerator for 20 minutes, stirring occasionally. This will allow the juices to partially “cook” the tuna.
In a small food processor (mine is 3 cups) combine the avocado, orange juice, orange zest, lime zest, ginger, rice vinegar, and Sriracha and process until smooth and creamy, scraping down the sides as necessary. Season to taste with salt. Set aside.
Place the spiralized cucumber onto a large piece of paper towel and press out as much excess moisture as you can. Divide between 2 large bowls.
Divide the field greens, cilantro, red onion, tomato, orange segments and avocado between the two bowls. Then, divide the refrigerated tuna and the dressing as well.
Garnish with a sprinkle of lime zest and toasted sesame seeds.