Peel the hard boiled eggs. Cut the eggs in half, lengthwise. Remove the yolks and place them in the bowl of a food processor.
Place the empty egg whites on a serving platter.
To the food processor, add mayonnaise, Dijon mustard, wasabi paste, and onion powder. Puree until the mixture is very smooth.
Scoop the yolk mixture into a large zip bag. Snip one corner of the bag off to create a piping bag. Then pipe the yolk mixture into the cavity in each egg white.
Slice the Ahi tuna into small slivers and cut the ginger into small pieces. Place one piece of tuna on top of each deviled egg. Then add a small piece of ginger over it.
Sprinkle furikake (or sesame seeds) over the eggs. Cover and refrigerate until ready to serve.