Tuna Salad with Wonton Crisps

5 Tbsp. olive oil
8 wonton wrappers, cut into thin strips
12 oz. fresh or frozen tuna steaks, thawed (sushi grade)
1/4 C. cider vinegar
1 Tbsp. sugar
1 tsp. finely shredded lime peel
1/2 of a medium head of Napa cabbage, shredded (6 C.)
1/2 of a medium seedless cucumber, sliced or cut into strips
salt & freshly ground pepper

In a 12 in. skillet, heat 3 Tbsp. of the oil over medium-high heat. Cook wonton strips in hot oil until browned, turning occasionally. Transfer with slotted spoon to paper towels and set aside.
Lightly season tuna with salt and freshly ground pepper. Cook tuna in the same hot skillet for 3-4 min. per side (some pink should remain). Transfer to cutting board; slice for salads.
For dressing, whisk together remaining oil, vinegar, sugar, and lime peel.
Serve cabbage, sliced tuna, and cucumber in shallow bowls. Top with dressing and wonton crisps.