Season the loin with Asian Essence. Completely coat the entire tuna loin with the salt and cracked black pepper. Pour some ponzu and sesame oil onto a shallow bowl, and dip the loin in to coat. Then, dip loin into sesame seeds to coat. In a saute pan, heat the canola oil. When the pan is smoking hot, sear the tuna on each side for 2 minutes for rare. Remove from the pan and slice into 1/4-inch slices.

For the salad: Toss together all ingredients in a large bowl and dress lightly. Fry the wontons and toss in at the very end.

To serve: Place salad on the bottom of the plate, top with sliced tuna and sprinkle with remaining dressing. Seaweed salad, for garnish, if desired.