1Wonton chips can either be bought, or homemade by deep frying wonton wrappers cut diagonally into triangles
2Spicy Mayo (yields 1 cup): combine 4 tbsp of siracha, 2 tbsp of fish sauce and 100 mL of Kewpie Mayonnaise (Japanese mayonnaise)
3Miso Vinaigrette (yields 1 cup): combine 4 tbsp of white miso, 4 tbsp of rice vinegar, 1 tbsp of mirin (type of rice wine) and 1/2 tbsp sesame oil in the blender. Blend together, then slowly add 125 mL of vegetable oil to emulsify
Assembling the Nachos
1Lay wonton chips down on plate.
2In the small mixing bowl, combine diced tuna, spicy mayo, miso vinaigrette and brunoised shallots. Mix well to cover tuna.
3Dress tuna evenly over wonton chips.
4Disperse cubed avocado over chips.
5Disperse pickled jalapeno and sliced red chilis over chips.
6Put the remaining spicy mayo into a squeeze bottle and drizzle all over chips.
7Sprinkle furikake and puffed rice over top.
8Garnish with evenly dispersed tobiko and sliced scallions.