Remove Ahi Tuna Steak (2) from packaging and pat dry. Rub a small amount of olive oil on steaks to completely coat all sides.
Combine the Togarashi Chili (1 tablespoon) and Gomashio (1 tablespoon) in a small bowl and mix well. Generously coat all sides and edges of ahi with the seasonings.
Add Olive Oil (2 tablespoon) to hot pan until oil becomes very hot. Very carefully, place both ahi into a hot pan and sear for approximately thirty seconds on each side. Remove from heat, and transfer ahi to a plate and refrigerate until well chilled for plating.
Rinse and dry small bowl used for spices. Mix one tablespoon of Mayonnaise (1 tablespoon) with the Sriracha (1 tablespoon) until well combined and place in refrigerator.
In a second small bowl, mix one teaspoon of cold water with Wasabi Powder (1 teaspoon) and mix into a smooth paste. Add remaining tablespoon of Mayonnaise (1 tablespoon).
Peel and slice the Carrot (1) into one inch pieces by cutting across and then slice on the bias. Repeat this process for the whole carrot. This is called a roll cut. Set carrot aside.
Remove and discard tips of the Sugar Snap Peas (3 ounce) and set aside. Trim stems from Cremini Mushroom (4 ounce) by slicing flush against the bottom of the cap. Quarter mushroom caps and set aside with trimmed stems.
Thinly slice green part of Scallion (2) on the bias, and set aside for garnish.
Heat a small saute pan over medium heat with Olive Oil (1 teaspoon). Add mushrooms to pan and cook until tender, about two minutes.
Add two tablespoons of Butter (2 tablespoon) and Port Cooking Wine (2 tablespoon) to the pan. Cook for one minute more until sauce is slightly reduced. Remove from heat, transfer mushrooms to a medium bowl, and hold until plating. Wash and rinse pan.
Heat the same small saute pan over medium heat with Olive Oil (1 tablespoon). When oil is hot, add carrots and snap peas to pan and stir until vegetables are cooked, about four minutes.
Add remaining tablespoons of Butter (2 tablespoon) and Hoisin Sauce (2 tablespoon) to the pan and continue to cook for one minute, making sure all vegetables are coated well. Remove from heat.
Imagine your plate is a clock. Place a dollop of wasabi aioli near the edge of two plates at two and eight o'clock. Place a dollop of sriracha aioli at four o'clock. Using the back of a spoon, spread the aiolis into a swoosh design.
Slice ahi into six equal portions, widthwise. Place three ahi pieces on each of the plates on their edge so they are standing up. Arrange the vegetables around the ahi. Garnish with Candied Pistachios (2 ounce) and green onions.