Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***MARINADE***
     1/2  cup           soy sauce
   3      tablespoon    honey
   1      tablespoon    fresh ginger -- minced
   2      teaspoons     garlic -- minced
                        black pepper -- freshly ground, to
                        taste.
   2      1 inch thick  tuna steaks
                        ***SAUCE***
   2      tablespoons   rice wine vinegar
   2      tablespoons   soy sauce
   2      tablespoons   lemon juice
     1/2  teaspoon      grated lemon peel
   1      tablespoon    minced fresh ginger
   1      teaspoon      minced garlic
   2      tablespoons   minced scallion
     1/4  teaspoon      red pepper flakes
     1/4  cup           olive oil
     1/2  package       wonton wrappers
                        vegetable oil for deep frying
     1/4  cup           sea weed
     1/2  cup           bite-sized radicchio leaves
     1/2  cup           sliced endive
     1/2  cup           baby spinach leaves
   2      tablespoons   julienne yellow pepper
   2      tablespoons   julienne red pepper
                        ***GARNISH***
                        radish sprouts
                        pickled ginger
                        golden caviar
                        light sesame seeds
                        dark sesame seeds

Preparation:

In a bowl mix together the first 5 ingredients. Put the tuna steaks in a pan and pour the mixture over, coating the tuna on all sides. Marinate the fish for 15 minutes. Then transfer the marinated tuna to a heated grill and grill for 1-2 minutes on each side. In a bowl whisk together all the ingredients for the sauce. Heat the frying oil to 350F Cut the wonton wrappers into julienne strips and deep fry them until golden. Drain them on paper towels. In a bowl toss together the sea weed, radicchio leaves, sliced endive, baby spinach leaves, julienne yellow pepper, and julienne red pepper. Arrange seaweed and greens in the center of 2 serving plates and top them with the fried wonton strips. Drizzle with some of the sauce, top with the tuna, drizzle more sauce. Garnish with a small cluster of radish sprouts, pickled ginger, tobiko, light sesame seeds, dark sesame seeds, and golden caviar.