cup olive oil
cup fresh lime juice
cup orange juice
2 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons minced fresh chives
1 tablespoon minced fresh ginger
Vegetable oil (for deep-frying)
8 wonton wrappers
12 large cherry tomatoes, cut in half
2 cups green onions, chopped
5 avocado, peeled, pitted and diced
6 tablespoons sesame seeds
4 5-ounce fresh tuna steaks (each about 3/4 to 1 inch thick)
8 ounces mixed baby lettuces
Whisk olive oil, lime juice, orange juice, soy sauce, sesame oil, chives and ginger in small bowl to blend.

Season with salt and pepper.

1. Pour oil into heavy medium saucepan to depth of 1 inch.

2. Heat oil to 375F. Working in batches, fry wonton strips until golden and crisp, about 1 minute.

3.Using tongs, transfer wonton strips to paper towels; drain. Sprinkle with salt and pepper.

(Dressing and wonton strips can be made 2 hours ahead. Let stand at room temperature.)