If using fresh sushi-grade ahi tuna: Cut the loin into slices, pour sesame oil over it and coat evenly. Season sides of each slice with salt, pepper, and sesame seeds. Heat oil in large skillet on high heat. Add tuna; sear 2 minutes per side. Remove from skillet; set aside to cool
If using store-bought packaged ahi tuna (such as Bumble Bee SuperFresh Seared Ahi Tuna): Approximately 3 hours before you want to start cooking, place the package of in the refrigerator to thaw.
Make the Asian Slaw
In a large bowl, combine the shredded green and red cabbage, carrots, ginger, soy sauce, fish sauce, fresh lime juice, and ½ tablespoon of chopped cilantro. Set bowl aside.
Fry the wontons
Fry up the wontons, either in a deep fryer (follow manufacturer directions), or in a large pot with vegetable oil. Working in batches, fry each wonton evenly on both sides until crispy. Use a slotted spoon to lift the very hot wontons out and place onto layers of paper towels to cool.
Assemble the ahi tuna crisps
Place a heaping teaspoon of Asian slaw on top of one fried wonton, then top with one slice of ahi tuna. Sprinkle the remaining ½ tablespoon of chopped cilantro over the appetizers to garnish. Serve immediately.
Notes
This can be made with sushi-grade ahi tuna loin that you purchase from your local fish market or grocery store or pre-packaged seasoned ahi tuna. If using packaged tuna, be sure to follow the package directions for preparation.