Home Farm Tokyo Nachos

Of course, there is a story, with food there is always a story.  During the Sundance Film Fest we had a friend visiting and a group of us decided to head up to Park City to look at all the beautiful people, see the scene and get some sushi.  We ended up at the Flying Sumo on Main Street, not bad for Utah sushi but the highlight was the Tokyo Nachos - wonton wrappers topped with a Tuna Tartare and served with a Wasabi Guacamole.  Delicious and trivial to make.  So a few days later I purchased some nice Ahi and proceeded to make this at home.  The dish came out great, better fish, more guacamole and no need to drive up to the Backside.
To serve, top each fried wonton wrapper with a heaping tablespoon of the Tuna Tartare, diced tomatoes, and dress with the spicy mayo.  Place on a tray with the Wasabi Guacamole and watch them disappear.

1 tomato, seeded and diced

Wonton Chips
12 wonton wrappers
2 T olive oil
Put the olive oil in a large skillet over medium high heat, when the oil is hot but not smoking add the wonton wrappers.  Take care not to over crowd the pan.  Fry until lightly browned, turn over and continue frying until the other side is also golden brown.  Remove and drain on paper towels.  Set aside to cool.

Tuna Tartare
8 ounces sushi-grade Ahi tuna, cut into a 1/4" dice
2 T green onions, green part only, finely chopped
2 T toasted sesame seeds
2 T soy sauce
1 t sesame oil
1/2 t kosher salt
1 t Yuzu
Combine all the ingredients in a medium bowl.  Let sit for 10 minutes for the flavours to combine.

Wasabi Guacamole
3 ripe avocados, cut into a 1/4" dice
juice of 1 lime
2 T red onion, finely minced
1/4 C cilantro, finely minced
1 t wasabi, or more to taste
1 T kosher salt
1 T pickled ginger, minced
Combine all the ingredients in a medium bowl, use a fork to lightly mash the avocado and all the other ingredients are incorporated.