1tbspJapanese mayoAmerican mayo is ok too- just add a pinch of msg.
2tsppickled ginger brine
Mix together all the sauce ingredients and set it aside.
Mince the tuna into a paste-like consistency. If your tuna has a lot of sinew, you may need to use a spoon and scrape the tuna off the sinew to separate it. Note: You can also use salmon which is what I actually prefer. Always use sushi grade fish when preparing for raw consumption.
Add the tuna to the sauce, along with finely chopped tomato, red onion, and cilantro. Mix well and set in the freezer (so it firms up a little bit and stays cold) while we make the wonton chips.
Stack the eggroll skins on top of each other and cut them into 9 squares by making 2 vertical and horizontal cuts (like a tic-tac-toe board).
In batches, fry in oil for 10-15 seconds, flipping over once. They will look like they are slightly under cooked but just trust me- any longer and they will brown too much. Rest on paper towels to absorb any excess oil.
Plate then top the spicy tuna mix with some chopped green onions, and that's it! You can also add some avocado slices to the side.
I recommend letting the spicy tuna dip marinate (in the refrigerator) for an hour before eating it. You don't have to, but I do think that hour gives the marinade enough time to really enhance the flavors.
Do not keep in the refrigerator for more than 1 day.
If you're making this for a party or large gathering, you can make the chips ahead of time and store in air-tight containers. They will stay crispy.