Directions

1. Heat the canola oil in a small sauce pan, enough where the wontons will be submerged when dipped into the oil, over medium high heat – the oil is hot enough when you stick a wooden spoon into it and tiny bubbles form around the handle

2. In another small sauce pan, add the soy sauce, miring, and white sugar over medium heat and let it simmer until thickened, about 15 minutes

3. Cut the wontons in half into triangles and begin working in batches to fry the chips a couple at a time until golden brown

4. Remove chips and let cool on a paper towel lined plate

5. While you’re watching the frying chips and the eel sauce, begin to dice up cucumbers and scallions

6. Place chips into a bowl and sprinkle the tuna, scallions and cucumbers on top

7. Take mayo and whisk it with lime juice and Cholula – drizzle spicy mayo mixture over the nachos

8. Remove eel sauce from heat and let cool then drizzle over the nachos

9. Top with sesame seeds and enjoy