[AFTER PARTY: if this runs again, have nigel re-test cakes]

Trim and mince white portions of green onions. Thinly slice green portions of green onions. Keep white and green portions separate.

In a mixing bowl, combine soy sauce, sambal (to taste), mayonnaise, white portions of green onions, and 2 tsp. water . Set aside.

Pat tuna dry, and top both sides with a pinch of salt and pepper and sesame seeds, pressing gently to adhere.

In another mixing bowl, combine tempura mix, miso, 1/4 cup water, and a pinch of salt and pepper until smooth, like a thin pancake batter. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Stir in slaw mix and edamame until combined.

Place a large non-stick pan over medium heat and add 3 Tbsp. olive oil. Heat oil, 5 minutes.

While oil heats, line a plate with paper towel.

After 5 minutes, test oil temperature by adding a drop of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches if necessary, carefully add four 1/2 cup scoops of pancake batter to hot oil and gently flatten into thin pancakes. Cook undisturbed until crisp and browned, 3-4 minutes per side.

Remove pancakes to towel-lined plate.

While pancakes cook, cook tuna.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add tuna to hot pan and cook until tuna reaches desired doneness, 1-2 minutes per side for medium-rare (some pink in the center). Consuming raw or undercooked tuna may increase your risk for food-borne illness.

Remove from burner.

Slice tuna if desired.

Plate dish as pictured on front of card, topping tuna with sauce and garnishing pancakes with green portions of green onions. Bon appétit!