Coarsely chop the pistachios and mix with the panko crumbs. Season with salt and pepper and set aside.
Ginger and Chili Glaze
Combine 1 cup of the chili sauce, water, lime juice, ginger, and lemongrass. Bring to a simmer and cook for ½ hour or until fragrant and slightly thick. Remove from heat, strain, add remaining cup of chili sauce, and cool.
Thoroughly coat the tuna with the pistachio crumbs.
Heat a nonstick sauté pan over medium-high heat with a little oil and sear each piece of tuna on all sides until golden brown and cooked rare to medium rare. Let rest while building the salads.
Toss the greens with a small amount of chili glaze.
Arrange the salad on the plate with pieces of papaya, pineapple, and tomato.
Slice each piece of tuna and lay next to the salad. Drizzle the tuna with a tablespoon of chili glaze, garnish with a few cilantro sprouts, and serve.