Combine cucumber, 2 Tbsp. (30mL) Hellmann's® Hatch Chili Dressing and orange juice in bowl. Let stand at room temperature, tossing occasionally, 30 minutes.
Meanwhile, toss tuna with 2 Tbsp. (30 mL) Dressing. Cover and refrigerate 30 minutes. Toss rice and quinoa with vinegar and sesame oil.
Spoon rice mixture evenly into 4 bowls. Evenly top with cucumber, tuna, pineapple and avocado. Drizzle with remaining dressing. Garnish, if desired, with cilantro leaves, furikake (Japanese rice seasoning) and fried tortilla strips.*