Heat oven to 375°F. Heat 8-inch nonstick skillet over medium heat. Add sesame seed; cook 3 to 4 minutes, stirring frequently, or until golden brown and toasted. Immediately remove from skillet. Cool.
Unroll dough sheet; press into 12x8-inch rectangle. Brush dough with vegetable oil; sprinkle with toasted sesame seed, pressing in lightly. Cut dough into 24 squares. Press 1 square, seed side down, in bottom and up side of each of 24 ungreased mini muffin cups.
Bake 6 to10 minutes or until golden brown. Press back of teaspoon into center of each cup, making a small indentation. Cool in pans 10 minutes. Remove from cups to cooling rack.
Meanwhile, in medium bowl, beat together mayonnaise, lime juice, chili sauce, sesame oil and salt with wire whisk until blended. Stir in tuna, cucumber and green onions until well mixed.
Place 1 heaping teaspoonful tuna mixture into each cup. Sprinkle with paprika. Store in refrigerator.