Yields 8 crisps

• 2 teaspoons spicy aioli
• 8 fried wonton shells
• ¼ cup cucumber, julienned
• ¼ cup carrot, julienned
• ½ pound raw sushi-grade tuna, diced
• ¼ cup cilantro, chopped
• ¼ cup scallions, sliced
• 2 teaspoons ginger, minced
• 2 teaspoons sesame seeds
• 1 ripe avocado, diced
• 2 tablespoons fish sauce vinaigrette

PREPARATION: Drizzle spicy aioli on wonton shell. Garnish with cucumber and carrot. In a separate bowl, toss all remaining ingredients together. Layer on top.

Spicy Aioli

• 2 tablespoons ginger, chopped
• 5 cloves garlic
• ¼ cup lemon juice
• 1 quart mayonnaise
• 6 tablespoons Sriracha
• ¼ cup kimchi base
• ¼ cup sesame oil
• ¼ cup soy sauce
• Kosher salt and black pepper

PREPARATION: Place ginger, garlic and lemon juice into the bowl of a food processor and run until smooth. Add mixture and remaining ingredients to a large bowl and stir to combine. Season with salt and pepper to taste.

Fish Sauce Vinaigrette

• ½ cup lemon juice
• 2 tablespoons ginger
• ½ cup fish sauce
• ½ cup mirin
• 1 cup rice wine
• 3 tablespoons Sriracha
• 1 cup soy sauce
• ¼ cup sesame oil

PREPARATION: Place all items in a food processor and puree.

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