Heat oil in a pan. Fry 16 wonton wrappers (or corn tortillas cut into triangles) in batches until crispy and set aside on paper towels to drain. Heat up the grill (or your grill pan) and brush it with oil. Season the Ahi Saku block tuna on both sides with salt and pepper or cajun/creole seasoning to taste. Grill the tuna for no more than 2 minutes per side. Cut the ahi tuna into slices. Assemble the tostadas with 1 cup sesame and ginger coleslaw, 2 green onions (sliced) 4 birds eye chilies (sliced) 2 tbsp sesame seeds, 3 tablespoons wasabi aioli (1/4 cup mayo, 1 tsp wasabi, 1/2 lime juiced, mixed together) and enjoy.