MAKE THE WON TON CHIPS

1. Heat vegetable oil to 350 degrees.

2. Add a few wrappers at a time and fry on both sides, about 15-30 seconds total. Note, the wrappers will still look uncooked when you remove them from the oil but will crisp and darken while draining. It may take a few tries to get it right. 

3. Remove from oil and place on paper towel lined tray.

4. Immediately sprinkle with Thai ginger salt (or plain sea salt)  

5. Continue until all wontons have been fried. 

6. Store in airtight container for up to 2 days. 

MARINATE THE TUNA

1. Mix soy sauce and ginger in a dish.

2. Add the tuna and toss to coat. Marinate for 10 -30 minutes before cooking.

SEAR THE TUNA

1. Remove the tuna from the marinade and pat dry.

2. Season with kosher salt and sesame seeds

3. Heat a large saute pan until it’s screaming hot.

4. Spray with olive oil

5. Once the oil is hot, sear the tuna on each side for about 1 minute (note: the pan must be extremely hot and the tuna must be dry in order to get a crust on the fish without cooking it through)

6. Remove from pan. Using a sharp knife, slice the tuna into large cubes 

7. Refrigerate until ready to serve.

ASSEMBLE THE DISH

1. Place a layer of won ton chips on a serving platter 

2. Top with tuna and assorted toppings as desired. 

3. Drizzle with desired sauces and serve.