Tuna Steaks with Green Goddess Aioli

With swimming lessons most evenings during the week, dinner has to be something that can be made ahead of time or something that can be made very quickly when we get back to the house at 6:10.
Tonight, however, there were no lessons, so I got to try a new summer recipe.  It definitely exceeded my expectations and Kevin's as well. Yeah!  I made tuna steaks, which usually I make with asian spices/wasabi sauces.  Tonight I tried a totally different recipe that had more of a mexican flair.

Here it is...
Tuna Steaks with Green Goddess Aioli

Ingredients:

Aioli:

 1/4 cup sour cream

 2 Tbsp chopped fresh cilantro

 1 Tbsp chopped fresh basil leaves

 1 Tbsp chopped fresh flat-leaf parsley

 1 ripe avocado, peeled and chopped

 2 Tbsp mayonnaise

 1 tsp fresh lemon juice

 1/4 tsp salt

 1 garlic clove, chopped

Tuna:

 1/2 tsp salt

 1/2 tsp ground cumin

 1/2 tsp garlic powder

 1/4 tsp chili powder

 1/8 tsp freshly ground black pepper

 3 (6 oz) tuna steaks (about 1 inch thick)

 Cooking spray

Directions:

To prepare aioli, combine first 9 ingredients in a food processor; process until smooth.

To prepare tuna, combine salt, cumin, garlic powder, chili powder, and pepper in a small bowl; sprinkle spice mixture evenly over tuna.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna; cook 2 minutes on each side or until medium-rare or desired degree of doneness. Serve with aioli.