Combine in a medium-sized bowl: soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and the juice of 1 lime. Whisk together. Add salt & pepper to taste. Add about 1/2 tsp of red pepper flakes if desired.
Put ahi tuna portions in a large zip lock baggie. Pour in 1/4 cup of the dressing.
Marinate for 30 minutes (or for a couple of hours). Reserve remaining dressing to use as a salad dressing.
Prepare the salad: Layer lettuce on a platter or shallow bowl, top with grated carrots, thinly sliced bell peppers, sliced cucumber, broccoli slaw mix, and cubed avocado.
In a cast iron skillet, over medium heat, heat the pan and add coconut oil. Remove ahi tuna portions from marinade (pat or shake off excess marinade), and cook for approximately 3-5 minutes per side. Cooking time will depend on how rare you want it.
Thinly slice ahi tuna and place onto salad. Drizzle with Ginger Sesame Dressing, then top with a sprinkle of sesame seeds and lime juice. Serve with lemon wedges.