Place the Green Cabbage (6 ounce) into a large bowl. Slice Jicama (5 ounce) into quarter inch slices. Stack slices flat on the cutting board. Thinly slice into matchsticks and add to bowl.
Trim off ends of Green Beans (6 ounce) and set aside.
Peel Mango (1). Carefully cut off flesh around the pit on all four sides and discard pit. Dice flesh into quarter inch pieces and add to bowl. Peel and cut the Carrot (1.5 ounce) into matchsticks.
Remove stem from Jalapeño Pepper (1), slice in half, and discard stem and seeds. Mince and add to bowl.
Remove Fresh Cilantro (0.5 ounce) leaves from stems and discard stems. Roughly chop cilantro and add to bowl, reserving twelve leaves whole for garnish.
Peel Fresh Ginger (0.5 ounce) and grate with a zester into a small bowl. Add Tahini (2 tablespoon), Miso Paste (1 tablespoon)m Rice Vinegar (1 tablespoon), Maple Syrup (1 teaspoon), and half of Sesame Oil (1/2 tablespoon). Mix until well combined, and set aside.
Remove Ahi Tuna Steak (2) from packaging and thoroughly pat dry with paper towels.
In another small bowl, combine Barbecue Rub (1 tablespoon) and half of the Black and White Sesame Seeds (1 tablespoon). Mix well and set aside.
Heat a large saute pan over high heat. Rub a small amount of olive oil on all sides of each ahi steak and season all sides using Salt (1/4 teaspoon) on each piece. Place ahi on a plate and evenly coat with Barbecue Rub (1 tablespoon). Press into fish to ensure even crust.
Add one tablespoon of olive oil to the pan. Once the oil is slightly smoking, sear on larger side for forty five seconds, then on the smaller side for twenty second. Remove tuna from pan to rest, and turn off heat. Wash and dry pan for next step.
Heat medium saute pan over high heat. Add Oil (1 tablespoon). Once the oil is hot, add green beans, being careful as beans may splatter.
Saute about four minutes, tossing every minute until they begin to blacken.
When beans are almost finished charring, add remaining Black and White Sesame Seeds (1 tablespoon), Sesame Oil (1 tablespoon), Sambal (1/2 tablespoon), and Salt (1/4 teaspoon). Toss to combine and remove pan from heat.
Cut and juice half of the Lime (1) into the beans and toss. Hold for plating.
Slice the other half of the lime into two wedges.
Pour the miso tahini dressing over the cabbage mixture and toss well. Slice the ahi into approximately twenty equally sized pieces, revealing the beautiful rare interior of the fish.
Place the green beans off center of two plates, in two piles. Next, slightly overlap five slices of ahi on top of each portion of green beans, at angles. Next, top the ahi with some of the slaw and place the remaining slaw in a side bowl for each guest.
Garnish each plate with a lime wedge and remaining cilantro leaves.