Cut wonton wrappers into strips. Deep fry until golden brown. Remove and drain on paper towels.
Cut taro into matchsticks. Divide into two portions. Color one portion with two to three drops red food coloring and the other with green food coloring. Deep fry each portion separately until crispy, about 7 to 8 minutes. Remove and drain on paper towels.
Using a grater, shred jicama, daikon, carrot, and Asian pear into long strips. Divide grated vegetables and Asian pear into 2 portions. Arrange each portion in piles opposite each other on a large platter. Do the same for pomelo and cilantro leaves. Leave some space for the crispy taro and wonton strips.
Place tuna in a shallow bowl. Mix soy sauce and mirin in a small bowl. Pour over tuna. After 5 minutes, flip tuna and allow it to marinate for another 5 minutes.
Heat a cast iron pan on the stove over medium high heat. Sear tuna on all sides for 1 to 2 minutes on each side to form a slight crust.
Remove and slice tuna into ¼ inch thick slices. Arrange tuna slices in the middle of the platter. Place the piece of lime by the tuna slices.
Combine all dressing ingredients in a small pan over medium heat. Stir until sauces are well mixed and slightly thickened. Remove and place in a sauce server.
Divide prepared crispy taro and crispy wonton wrapper strips into two portions each. on the platter. Arrange each portion in piles opposite each other on the large platter. Sprinkle five spice powder and sesame seeds in opposite corners near the sliced tuna.
When everyone is gathered round, squeeze the lime over the tuna and drizzle dressing over vegetables. Get everyone to toss the salad using chopsticks.