Heat deep fryer to 350 degrees. Slice the stack of wontons in half diagonally, then separate and crisp-fry each wonton golden brown. Remove from fryer, let drain on paper towels, and season with salt and pepper. Coat tuna with a generous amount of black pepper. Preheat a nonstick pan and sear the tuna for 30 seconds on all sides (can do in advance and store in refrigerator). Use a sharp slicing knife to cut the tuna into 24 small, thin slices.

Combine the Asian salsa ingredients in a small mixing bowl. Place the fried wontons on a platter. Place a tablespoon of the salsa on each wonton. Prop up a slice of the seared tuna next to the salsa, and then sprinkle sesame seeds over top. Do not assemble too early; they are best prepared as needed, or within 15 minutes of serving. Drizzle soy sauce or add wasabi to each tuna wonton.