Using a large mixing bowl, combine the olive oil, soy sauce, sesame oil, rice wine vinegar, honey, mayonnaise, lime zest, minced garlic and ginger, salt, and brown sugar. Mix the ingredients well until they are all thoroughly combined and set aside.
Thinly slice the napa cabbage and green cabbage, place into another large mixing bowl. Slice the carrots (julienne cut) and add to the mixture of cabbages.
Add dressing to the cabbage and carrot mix and toss in black sesame seeds, wasabi peas and snack mixes. Set aside.
Add course ground black pepper to each tuna filet. Grill or sauté for 2 minutes on each side until seared, ensure that it stays pinkish inside.
Slice and plate with Asian slaw.
Serving Suggestions: This dish goes extremely well with Seared Sweet Potatoes.
Ahi tuna with sweet and spicy Asian slaw works with all foods.