For the pineapple salsa: In a medium bowl, mix together the pineapple, Mae Ploy sweet chili sauce, chives and sesame seeds and set aside.
For the tacos: Cut the ahi tuna into 1-by-1-by-3-inch rectangles, then season the tuna on all sides with the Cajun spice.
Heat the canola oil on medium-high heat in a small nonstick saute pan. When the oil is hot, gently place the seasoned tuna into the hot pan and sear the tuna for 7 seconds on each side. Remove the tuna from the pan and cool in the refrigerator for 10 minutes. Toss together the Napa and purple cabbage in a medium bowl and set aside.
In a small nonstick saute pan, lightly toast the tortillas for serving. Overlap 2 tortillas on each plate and top them with the cabbage slaw. Next, cut the ahi tuna pieces into triangles, and place them on the slaw. Top with the pineapple salsa.
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