Instructions: Mix together soy sauce and wasabi. Marinate tuna in mixture for 20 minutes.

Heat 1/4 cup canola oil in non-stick skillet until hot. Sear tuna about 1 minute per side and refrigerate immediately. Chill for at least 30 minutes before slicing into 1 1/2 inch pieces, reserving odd sizes to incorporate into body of salad.

Slice wonton skins into very thin julienne strips. Fry in very hot oil in 3 batches. Cook approximately 1 minute, tossing constantly. Drain on paper towels.

When oil is once again hot, fry saifun noodles in two batches. (They expand rapidly upon hitting the oil.) Turn once, remove from pot; drain on paper towel.

To prepare dressing: Place all ingredients in blender and mix for 3 minutes.

To assemble: Reserve small handful of wonton strips and nuts for garnish.

Combine and toss with dressing the lettuce, cabbage, green onion, remaining nuts, saifun noodles, wonton strips and odd pieces of tuna. Place on platter; arrange remaining slices of tuna and mangoes decoratively around salad. Top with reserved wonton strips and nuts.

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