Combine the soy sauce, sesame oil, sweetener, lemon juice, chili garlic sauce, minced garlic and ginger. Place the ahi tuna steaks into a shallow bowl and pour the marinade over them, using tongs flip the steaks to cover both sides. Chill the steaks for at least three hours, ideally up to 6 hours.

When ready to make the lettuce wraps prep the other ingredients before cooking the tuna steaks so you can enjoy them immediately.

Prepare the lettuce wraps by separating the lettuce leaves. Top with the shredded carrots, baby cucumber slices, and radishes, set aside.

Make the dipping sauce by whisking together the mayonnaise, sweet chili garlic sauce and totasted sesame seed oil.

When ready to cook the tuna steaks remove them from the marinade and place the white and black sesame seeds on a plate. Lightly press each side of the tuna into the sesame seeds so each side is lightly coated.

Heat a skillet over high heat. Add 2-3 tablespoons of avocado oil. When the pan is extremely hot carefully add the steaks to the oil. Cook for 45 seconds - 1 minute on each side. (cooking time depends on the level of rareness you prefer your tuna)

Remove the tuna from the pan and allow it to rest 5 minutes. When ready to serve slice the tuna against the grain and add to the lettuce wraps.

Top with chopped green onions and additional sesame seeds if desired. Serve with the dipping sauce.