Seared Tuna with Japanese Salsa

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1 cup soy sauce

1 cup rice vinegar

2 tablespoons plus 2 teaspoons sesame oil

2 teaspoons sugar

1 tomato, finely chopped

8 cilantro sprigs, finely chopped

1 red onion, finely chopped

4 (6-ounce) fresh tuna fillets

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

4 teaspoons vegetable oil

2 avocados, sliced 1/4-inch thick