Bring a small pot with rice, a pinch of salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and add rice vinegar and ¼ tsp. salt. Fluff until combined. Cover and set aside. While rice cooks, prepare ingredients.

Trim ends off snow peas. In a mixing bowl, combine mayonnaise and Sriracha (to taste). Set aside. Pat tuna dry, and season both sides evenly with a pinch of salt and pepper and seasoning blend, pressing gently to adhere.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add tuna to hot pan and cook until tuna reaches a minimum internal temperature of 145 degrees, 4-5 minutes per side.  Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness. Remove from burner. Remove tuna to a plate and tent with foil. Wipe pan clean and reserve.

Return pan used to cook tuna to medium-high heat and add 1 tsp. olive oil. Add cabbage, snow peas, and ¼ tsp. salt to hot pan. Stir until vegetables are coated in oil, then cook undisturbed until snow peas are bright green, 2-3 minutes. Stir again, then cook undisturbed until cabbage is tender, 2-3 minutes. Remove from burner and stir in toasted sesame oil until combined.

Plate dish as pictured on front of card, topping tuna with Sriracha aioli and rice with wontons. Bon appétit!