Preheat grilling pan on high heat. Spray tuna with olive oil or light cooking spray; sprinkle kosher salt and freshly ground pepper on all sides. Spray again; sear in pan for 90 seconds. Turn over and cook another 90 seconds. Remove from heat and set aside. In a small bowl, combine chili sauce, Dijon mustard, sesame oil, rice wine vinegar, green onions, garlic, soy sauce and sesame seeds. Cut tuna into very small cubes. Stir into chili sauce mixture; refrigerate until ready to serve.

Spray a large cookie sheet with olive oil or light cooking spray. Place wonton wrappers on cookie sheet in a single layer. (This may require two sheets.) Spray wrappers lightly with olive oil or light cooking spray and sprinkle with kosher salt and freshly ground pepper. Bake on center rack for 8-10 minutes, or until wontons are golden.

In a small bowl, whisk together pineapple juice, olive oil and sweet mustard. Toss with green cabbage. Add pineapple to tuna mixture and mix well to coat.

Arrange wonton wrappers in a single layer on a large serving platter. Cover each with a tablespoon of dressed green cabbage. Place a tablespoon of sauced tuna and pineapple on top of green cabbage, and serve.