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1
In a mixing bowl, combine the wasabi, honey and vinegar.
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2
Whisk well.
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3
Slowly drizzle the oils into the bowl, whisking until the dressing emulsifies.
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4
Season with salt and pepper.
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5
Stir in the cilantro.
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6
Heat the olive oil in a medium-size saute pan over medium heat.
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7
Add the peppers and onions and season with salt and pepper.
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8
Cook, stirring for 2 minutes.
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9
Add the carrots and cabbage and cook, stirring, for 2 minutes.
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10
Season again with salt and pepper.
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11
Remove from the heat and stir in the garlic.
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12
Pour the mixture into a medium-size mixing bowl and let cool.
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13
Add the pasta, 3/4 of the dressing and peanuts.
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14
Toss well.
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15
Season with salt and pepper.
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16
Season both sides of the tuna with Creole seasoning.
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17
In a large saute pan, over medium heat, add the remaining tablespoon of oil.
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18
When the oil is hot, sear the tuna for 2 to 3 minutes on each side.
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19
Remove from the pan and set aside.
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20
Fry the wontons until golden brown.
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21
To serve, mound the salad in the center of each plate.
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22
Slice the tuna in half, diagonally and lay against the salad.
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23
Garnish each plate with a pile of fried wontons.
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24
Garnish with parsley.
