Seared Ahi Tuna Salad

FOR THE DRESSING

Step 1: Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend. Season with salt and pepper.

FOR THE WONTONS

Step 2: Pour oil into heavy medium saucepan to depth of 1-inch. Heat oil to 375F.

Step 3: Working in batches, fry wonton strips until golden and crisp, about 1 minute.

Step 4: Using tongs, transfer wonton strips to paper towels; drain.

Step 5: Sprinkle with salt and pepper. (Dressing and wontons can be made 2 hours ahead. Let stand at room temperature).

Step 6: Place tomatoes in small bowl. Add 2 tablespoons dressing and toss to coat.

Step 7: Cook carrots and peas in medium pot of boiling salted water until crisp-tender, about 30 seconds. Drain, rinse with cold water and pat dry. Place in medium bowl; toss with 2 tablespoons dressing.

Step 8: Stir sesame seeds in heavy large skillet over high heat until seeds are pale golden, about 2 minutes. Transfer seeds to large plate.

Step 9: Sprinkle fish with salt and pepper.

Step 10: Dip fish into seeds, coating on all sides and pressing fish so that seeds adhere. Return same skillet to high heat. Brush skillet with some of deep-frying oil.

Step 11: Add fish to skillet and sear until fish is just opaque in center and coating is deep brown on outside, about 3 minutes per side. Transfer fish to work surface.

Step 12: Mound lettuces on 4 plates.

Step 13: Thinly slice fish; arrange fish, slices overlapping, on lettuces.

Step 14: Surround lettuces with tomatoes, carrots and peas, dividing equally. Drizzle each salad with some dressing.

Step 15: Garnish with wonton strips.

Step 16: Serve, passing any remaining dressing separately.