Spray a mini muffin tin liberally with cooking spray or olive oil

Place a wonton wrapper in each mini muffin tin

Brush each wonton with egg-wash

Lightly brush wonton wrappers with melted butter

Bake for 5 minutes or until the purses are becoming golden 

Cover with foil and cook an additional 5 minutes

Remove from oven and let cool. 

If making in advance remove from tin and cool completely, then store tightly covered in the refrigerator.  To serve, bring to room temperature.

In a bowl, whisk together the first 7 ingredients to make a marinade.

Towel dry tuna steaks and place on a large piece of plastic wrap in a glass dish. 

Place tuna in a large bowl and season with salt and pepper.  

Pour marinade over the fish, turning to coat well throughout.

Wrap fish in plastic and chill for 30 minutes to an hour.

Remove fish and coat in sesame seeds.

Heat oil in a large skillet, wok or griddle until oil is smoking.

Sear 1 1/2 inch thick ahi steaks for 1 1/2 minutes per side on high heat, carefully flip with a fish spatula or flat spatula. If your tuna steaks are thinner reduce cooking time appropriately.

Transfer seared ahi to a platter and let rest 5 minutes. Use a very sharp serrated knife to slice thinly across the grain to cut tuna into 1/2-inch bite size pieces

If making in advance cover tightly and store up to 24 hours in the refrigerator

Place a small scoop cold seaweed salad in a room temperature wonton cup

Place seared tuna on top of seaweed salad

Cut a slice of cucumber in half and roll.  Add to wonton cup

Garnish with pickled ginger and scallions and optionally wasabi

Serve with a side of soy sauce