- 1. Stir together ginger, vinegar, sesame oil, soy sauce and honey until blended; toss with tuna until well coated.
- 2. Whisk together mayonnaise, sriracha and lemon juice; set aside.
- 3. Arrange crackers on serving platter. Top with cucumber, avocado and tuna mixture. Drizzle with some of the sriracha mayo. Sprinkle with sesame seeds, nori and green onions.
Tip: Add shelled and cooked edamame to nachos if desired.