2 teaspoons wasabi paste
1 tablespoon honey
1/4 cup rice wine vinegar
1/2 cup vegetable oil
1/2 cup sesame oil
1 tablespoon chopped fresh cilantro leaves
Salt and pepper
2 tablespoons olive oil
1/2 cup julienne red bell peppers
1/2 cup julienne yellow bell peppers
1/2 cup chopped red onions
1/2 cup julienne carrots
2 cups julienne chinese (mandarin, schezwan, fujan, cantonese etc) cabbage
1 teaspoon chopped garlic
1/2 pound angel hair pasta, cooked until tender and tossed in 1 tablespoon olive oil
1/4 cup chopped roasted peanuts
4 (6-ounce) Ahi tuna steaks
Creole seasoning
16 large wonton wrappers, thinly sliced

Cooking Recipe:

In a mixing bowl, combine the wasabi, honey and vinegar. Whisk well. Slowly drizzle the oils into the bowl, whisking until the dressing emulsifies. Season with salt and pepper. Stir in the cilantro. Heat the olive oil in a medium-size saute pan over medium heat. Add the peppers and onions and season with salt and pepper. Cook, stirring for 2 minutes. Add the carrots and cabbage and cook, stirring, for 2 minutes. Season again with salt and pepper. Remove from the heat and stir in the garlic. Pour the mixture into a medium-size mixing bowl and let cool. Add the pasta, 3/4 of the dressing and peanuts. Toss well. Season with salt and pepper. Season both sides of the tuna with Creole seasoning. In a large saute pan, over medium heat, add the remaining tablespoon of oil. When the oil is hot, sear the tuna for 2 to 3 minutes on each side. Remove from the pan and set aside. Fry the wontons until golden brown. To serve, mound the salad in the center of each plate. Slice the tuna in half, diagonally and lay against the salad. garnish (which means to sprinkle over, giving an aesthetic appearance) each plate with a pile of fried wontons. Garnish with parsley.