1. In a small bowl, mix together chile powder, paprika, ground ginger, salt, and pepper. Rub tuna all over with olive oil and then with chile powder mixture to coat.

2. Heat a large cast-iron skillet over medium-high heat. Place tuna in skillet and cook, turning once, until rare, about 2 minutes per side. Transfer to a cutting board and set aside.

3. In a small bowl, whisk together blood orange zest and juice, soy sauce, fresh ginger, sweet chile pepper, and sesame oil; add blood orange segments and toss to coat. Set vinaigrette aside.

4. Divide tuna evenly between two serving plates. Place a heart-shaped mold on one of the plates and fill with half of the sweet potato mixture. Smooth top to level; carefully lift mold to remove. Repeat process on second plate. Drizzle blood orange vinaigrette over tuna; serve with pea and crab salad.