Dice the yellowfin tuna and dress it with 3 tablespoons of Ponzu and 1 tablespoon of Miso Hot Sauce.

Add 1 tablespoon of fried shallots and 2 tablespoons of diced cucumber to the tuna. Mix well.

Fry the wonton skins in cooking oil for one minute at 180°C.

Assemble the spicy tuna tartare on a plate and serve it with the fried wonton skins.

Drizzle the tartare with olive oil and sprinkle it with Rainbow Seaweed Seasoning.