Preheat a large skillet over medium-high heat with 1 turn of the pan EVOO, about 1 tablespoon. Add the bacon and cook until crisp on both sides. Remove from the skillet to a paper towel-lined plate to drain. Break the bacon slices in half and reserve. Let the skillet cool a bit and wipe it out with a paper towel for the tuna.
Place the avocados in a bowl along with the lime juice and some salt and pepper, smash until some what smooth with a fork, reserve.
Toast the bread slices under the broiler but keep an eye on it so it doesn't burn!
Preheat the skillet over medium-high heat. Sprinkle the thin tuna steaks with the chipotle powder, drizzle a little EVOO over them and transfer to the skillet.