Seared tuna steak recipe with asian coleslaw & wasabi aioli

Ingredients

• 2 (6 ounce) fresh tuna steaks, about one inch thick
• Kosher salt and freshly ground black pepper
• One tablespoon each black and white sesame seeds
• 1 ½ tablespoons of powder
• 1 tablespoon of water.
• 1 ½ tablespoons wasabi powder
• 1 tablespoon cold water
• 1 teaspoon or more finely chopped garlic
• ½ cup best quality mayonnaise, such as Hellmann?s
• 1 teaspoon Dijon mustard
• Dash of fresh lemon juice
• Kosher salt and freshly ground black pepper to taste
• ½ of a sweet, red bell pepper, thinly sliced
• 12 - 15 snow peas, cut in half lengthwise
• Peanut or canola oil
• ½ head of Napa cabbage, thinly sliced
• 1 large scallion, white and green parts, sliced on the diagonal
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce, preferably low sodium
• 1 tablespoon (or more to taste) Asian dark sesame oil
• 1 lb of best quality tuna into small cubes
• 1/2 teaspoon or more of hot sauce, such as Tabasco
• a squeeze or two of fresh lime juice
• 2 tablespoons good extra-virgin olive oil
• Kosher salt to taste, and a tablespoon of minced fresh chives
• a chive blossom