Place the red onion, red bell pepper, peas, ginger, carrots, salt, and pepper in a medium bowl. Stir together, and then fold in the tuna.
In a small bowl, whisk the sesame oil, rice vinegar, lime juice, and Sriracha(R). Pour over the tuna mixture and toss gently, trying not to break up the tuna.
Add a tablespoon of vinegar to a pan of lightly-salted water and bring it to a gentle simmer, not a hard boil (you'll see little bubbles in the pan). Crack each egg into a ramekin. Stir the water in a wide circle (like a whirlpool), and then slide in the egg; repeat for the second egg. Poach the eggs at a simmer for 4-5 minutes for soft yolks. Remove the poached eggs with a slotted spoon to a paper towel and allow to drain.
To serve, top half of an English muffin with half of the tuna mixture, place a poached egg on top, and then sprinkle with the chopped cilantro and black sesame seeds.
Another nice topping on the poached egg would be a drizzle of light peanut sauce and some chopped peanuts. For a lower carb version, you also could eliminate the English muffin, serve the tuna mixture and poached egg over a base of fresh baby spinach leaves and thinly-sliced cucumbers.
Per Serving: 241 calories;7.5 g fat;
15.5 g carbohydrates;
25.8 g protein;
218 mg cholesterol;
462 mg sodium.