• Preheat your oven to 350°F.
• Prep your tuna: chop tuna into ½" cubes. Just try to get them as close to the same size as you can. Set aside in the fridge.
• For the wonton cups: brush oil inside of muffin tins. Shape each wonton wrapper in a muffin tin (it should look like a small bowl). Brush the inside with oil. Bake in the oven for 3-5 minutes MAX.

  For the wonton crackers: cut each wonton in half diagonally. Spread in a single layer on a cookie sheet. Brush with oil. Bake for 2-4 minutes MAX.

  Keep an eye on both of these, no matter which method you're using. They burn QUICKLY.

  Remove from the oven and set aside to cool.
• Combine the avocado, salt and the wasabi paste in a small bowl, until the avocado is covered with the wasabi. Taste and adjust for seasoning. Set aside.
• In a separate bowl, whisk the soy sauce, sesame oil, mirin, lime juice and zest, and green onion together. Add the tuna, and stir well to combine.

Assembly

• For the cups: spoon about a tablespoon of avocado in the bottom of the cup. Add the tuna on top. Top with cilantro and cucumber slices.
• For the classic tartare presentation: using a circular food mold, or a cookie cutter, tightly pack the avocado in the bottom of the ring. It should be about an inch deep. Add the same amount of tuna. Press both down to pack together so it won't fall apart when you remove the mold.

  Remove the mold carefully, then add cucumber and cilantro to the top.
• Serve!