Preheat oven to 425°F (220°C). Spread 24 frozen tater tots in a single layer on a rimmed baking sheet lined with parchment. Lightly toss or brush with 2 tbs neutral oil and sprinkle with 1 tsp kosher salt. Bake 20–25 minutes, flipping once halfway through, until golden and crisp. Alternatively, deep-fry or air-fry according to package instructions for a crispier exterior. Keep warm.

Yum Yum Sauce

While tots cook, whisk together 1/2 cup mayonnaise, 1 tbs ketchup, 1 tsp rice vinegar, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp hot sauce, 1 tsp water and 1/8 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity. Refrigerate until ready to serve. The sauce can be made several hours ahead.

Tuna Topping

Prepare tuna right before serving. Pat 8 oz sushi-grade ahi tuna dry and cut into small 1/4-inch dice. Place in a bowl and gently fold in 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, and the white part of 1 thinly sliced scallion. Season with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Sprinkle in 1 tbs toasted sesame seeds and stir once to combine. Keep chilled until assembly.

Vegetables & Assembly

Prepare vegetables: thinly slice 1/2 cup cucumber into matchsticks or small rounds and dice 1/2 cup ripe avocado. If using, chop microgreens or reserve scallion greens for garnish.

To assemble: arrange warm tater tots on a serving platter (about 6 tots per serving). Top each tot with a small spoonful (about 1 to 1.5 tablespoons) of the dressed diced tuna. Add a piece or two of cucumber and a small dice of avocado on top of or beside the tuna for texture contrast.

Drizzle each assembled tot with 1 to 2 teaspoons of yum yum sauce or serve sauce on the side for dipping. Sprinkle additional toasted sesame seeds and the green slices of scallion over the finished tots. Add microgreens if desired.

Serve immediately while tater tots are hot and crisp so the textures contrast with the cool tuna and creamy avocado.