Pour the marinade over the tuna cubes and gently fold to coat. Stir in sliced green onions, toasted sesame seeds, sea salt, and black pepper. Cover and refrigerate for 15–20 minutes to allow flavors to meld (do not marinate much longer than 30 minutes to preserve texture).

Chips & base

Arrange tortilla chips in a single even layer on a large serving platter or sheet pan. If using wasabi peas for crunch, lightly crush them and sprinkle evenly over the chips to create a spicy crunchy base.

Optional: For warmer chips, spread chips on a baking sheet and heat in a 350°F (175°C) oven for 3–4 minutes; allow to cool 1 minute before assembling.

Sauces & drizzles

If your spicy mayo is not pre-made: combine 1/2 cup mayonnaise with 1–2 tsp sriracha to taste. Transfer spicy mayo to a squeeze bottle or small zip-top bag and snip a corner for drizzling.

Warm unagi sauce slightly if very cold so it pours easily; transfer to a small squeeze bottle or spoon for controlled drizzling.

Toppings & assembly

Scatter diced avocado and cucumber evenly over the tortilla chips, leaving some chips exposed so they remain crisp.

Spoon marinated tuna over the chips in generous bite-sized heaps, distributing it across the platter so each chip or small cluster has topping.

Add pickled ginger and thinly sliced radish across the nachos for bright, sharp notes and contrast.

Drizzle spicy mayo in a zig-zag pattern over the entire platter, then follow with drizzles of unagi (sweet soy) sauce.

Finish by scattering microgreens or cilantro, a light dusting of furikake, and an extra pinch of toasted sesame seeds if desired. Serve lime wedges on the side for squeezing over individual portions.

Serve immediately so chips remain crisp. Provide small forks or chopsticks and extra napkins — these are finger-friendly but saucy.