Miriam's Tuna Nachos

3 wonton wrappers, cut in half
Vegetable oil for deep frying
2 oz (60 g) sashimi-grade tuna, chopped
1/4 ripe avocado, cut into small cubes
1 green onion, finely chopped
1 jalapeno pepper, with seeds, finely chopped
Garnishes: kaiware (japanese radish sprouts), toasted sesame seeds

SAUCE:
1 tbsp (15 ml) kewpie (japanese mayo)
1/2 tsp sesame oil
1/2 tsp soy sauce
1/4 tsp sriracha chili sauce


Heat 2 inches of oil in a frying pan over medium heat. While oil is heating, mix all the sauce ingredients together in a mediom bowl. Add the tuna, avocado and green onion to the sauce and toss to combine. Fry the wontons wrappers for about 40 seconds, until golden brown, then drain on paper towel. Arrange 3 nacho chops on each plate and top with dollop of the mixture. Place a jalapeno slice on top and some tobiko. Garnish and serve.

Serves 2.

*can fry wonton wrappers 4 hrs in advance.
* substitution: instead of using fried wontons, use fresh endives