Heat a heavy skillet (cast iron or stainless) over medium-high heat until very hot. Add neutral oil and swirl to coat. Sear the tuna 45–60 seconds per side for rare (adjust 90–120 seconds per side for medium). Use tongs to sear the edges briefly so all sides have a sesame crust. Remove to a board and let rest 2 minutes, then slice into 1/4-inch thick strips. Drizzle with 1 tsp sesame oil to finish.

Asian Slaw

Make slaw dressing

In a bowl, whisk together rice vinegar, soy sauce, sesame oil, honey, grated ginger, lime juice and salt until combined.

Toss slaw

In a large bowl combine shredded green and red cabbage, shredded carrot and sliced green onion. Pour the dressing over and toss until evenly coated. Let sit 5–10 minutes to soften slightly and meld flavors.

Wasabi Dijon Cream

Make sauce

Whisk together mayonnaise, Greek yogurt, Dijon mustard, wasabi paste and lime juice. Add water 1 tsp at a time until you reach a drizzling consistency. Season with a pinch of salt to taste. Taste and adjust wasabi (more for heat) or lime for brightness.

Taco Assembly & Garnish

Warm tortillas

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in a damp towel and microwave 30 seconds until pliable. Keep warm under a towel.

Assemble: Spread about 1 tsp of wasabi Dijon cream on each tortilla. Add a small handful (about 1/4 cup) of the Asian slaw. Place 3–4 slices of sesame-crusted ahi on top of the slaw. Add 2–3 slices of avocado, sprinkle with roughly chopped roasted peanuts (about 1/2 tsp per taco) and micro cilantro. Finish with a small squeeze of lime over each taco.

Serve immediately while tuna is still slightly warm so the contrast with cool slaw and creamy sauce is optimal. Offer extra lime wedges, wasabi cream and soy sauce at the table.