Asian Vinaigrette: 2 stalks green onions 2 tablespoons Dijon mustard 1/2 cup peanut oil 1 tablespoon sesame oil 1/4 cup rice wine vinegar 1/4 cup sweet chili sauce 1/4 cup honey Salt and freshly ground black pepper Asian Salad: 1 head Napa cabbage 1/2 head red cabbage 4 green onions 4 carrots, peeled Tuna Tartare: 1 pound ahi tuna 1 container daikon sprouts 2 avocado To make the Asian vinaigrette: Roughly chop the green onion and put in blender. Add the mustard and make a paste. Slowly add the peanut oil and sesame oil until smooth. Add the vinegar, chili sauce and honey, Add salt and pepper, to taste. Set aside. To make the Asian salad: With a very sharp knife, shred the cabbages into thin strips approximately 3 to 4 inches long. Cut the green onions into thin slices. Using a regular kitchen grater, shred the carrots. Mix the cabbage, green onions and carrots together. Set aside. To assemble: Toss the slaw with the dressing and set aside. In a martini glass, place coleslaw. Slice the tuna into pieces that are about 1 ounce each, approximately the size of a stick of gum. Place 2 to 3 slices on the coleslaw and garnish with diced or sliced avocado and a few daikon sprouts.