Cook the rainbow quinoa with ½ cup water until water is absorbed.
Spiralize the zucchini and top with spring lettuce and avocado slices. Thoroughly whisk together all dressing ingredients in a small bowl. In a separate bowl, whisk the remaining rice vinegar and wasabi. Coat the tuna with the vinegar and wasabi mixture. Heat a skillet over medium-high heat. On a plate, mix together the black and white sesame seeds and heavily coat the tuna on all sides.
Drizzle olive oil in the skillet and cook the tuna on each side roughly 2-3 minutes. Remove from heat and cut into thin slices. Sprinkle the quinoa over the spring lettuce, place the tuna slices over the salad and drizzle the dressing to your preference