Spicy Tuna "Tarts" With Stuffed Tomatoes

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2 teaspoons wasabi paste

5 tablespoons extra-virgin olive oil

2 (8-ounce, 1-inch-thick) tuna steaks

4 medium tomatoes

1 3/4 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 pita breads, preferably whole-wheat

2 tablespoons Asian (toasted) sesame oil

1 (1-inch) piece fresh ginger, peeled and finely julienned

2 bunches baby bok choy, cut crosswise into 2-inch pieces and julienned

2 large carrots, peeled, cut crosswise into 2-inch pieces, and julienned

2 stalks celery, cut crosswise into 2-inch pieces and julienned

4 cups (loosely packed) baby arugula (about 4 ounces)

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