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Mix the finely cut cabbage and carrot together in bowl. Add the 1 teaspoon of sesame oil and 2 teaspoons of rice vinegar and toss to coat all the cabbage mixture. (You may need a little more of the oil and vinegar to get it coated like you want it.
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Mix the mayonnaise and the wasabi powder to make an aioli to dot around the plate OR to mix with some of the slaw.
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Take the tuna (see pic above) and with a spoon start scraping the fish. This will separate the fish from the white membrane that runs through it. OR you can cut the tuna into about 1/4" cubes. Add one teaspoon of soy sauce and one teaspoon of sesame oil to the tuna, stir and refrigerate as soon as you have it mixed together.
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Right before putting together, peel the avocado and either chop or cut into thin slices, put in sieve and run under cold running water. This will help prevent it darkening.
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When ready to plate, drizzle some of the habanero peach preserves over the plate, dot with some of the wasabi aioli. Use a presentation mold, biscuit cutter or a can the size of tomato sauce and spray inside with cooking spray.
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Next, pack in the sliced or chopped avocado to fill half of the mold then top with the tuna mixture. It should be half and half. Press to firm the mold. Put about 1/2 cup of the asian slaw mixture into the center off the plate.
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Push the mold, avocado to bottom) into the center of the plate where you have put the slaw mixture. (I kind of hallow out the center so the tuna/avocado sits flat to the bottom of the plate.)
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Add some fried wonton crisp around the edge of the plate and drizzle with more of the peach jam.