Moroccan Tuna and Frisée Salad

This recipe seems surprisingly California, but I found it in a Moroccan cookbook. I added cumin to the vinaigrette for a more authentic North African flavor. The addition of avocado is strictly my idea–it fills out the salad to make it more of a meal. You can use canned tuna and sauté the peppers if you don’t have the time to broil fresh tuna or roast the peppers; canned tuna is standard fare in Morocco as fresh is not readily available.